Cucumbers, one of the delicious, cool and crispy stars of the summer vegetable world. Growing up, cucumber salad was one of my mom’s go-to recipes for using up all of the cucumbers my dad
would grow in the garden. It was simple, fast, and used up a lot of cucumbers. Unfortunately, the dressing contained sour cream and some other ingredients that would probably not sit well with me these days. However, with summer here and cucumbers filling up the bins at my farmer’s market, I decided to create an AIP friendly version of this family favorite. It was a success. I had the opportunity to share it with my entire family on our recent vacation and it was a blast.
I have to say I am so blessed to have a family that is supportive of the path that I have taken in regaining my health and managing my autoimmune disease. In fact my little sister, who also has ulcerative colitis, has chosen to follow AIP and has made great strides in improving her health as well. I have dealt with a lot of unsupportive people throughout this journey who, either because of a lack of understanding or a personal struggle of their own, don’t agree with my choices but I cannot imagine having to have made this commitment to my health without the su
pport of my family and close friends. Having a genuine support system is so important, whether they are your family, friends, or people you meet through your research online. I am truly lucky to be surrounded by people who are open minded and invested in my health and in my future.
All of that being said, sitting outside, watching the ocean, eating fresh local veggies with the ones I love… that is a summer memory that will be hard to beat.
- 3-4 Cucumbers
- 1/2 Red Onion
- The Cream from One Can of Cold Coconut Milk
- 1 Garlic Clove
- 1 TBS Apple Cider Vinegar
- 1 TBS Fresh Basil
- 1 TBS Dill
- 1 Tsp of Sea Salt
- Thinly slice your cucumbers into medallions.
- Dice or use a food processor to shred your red onion.
- Combine the red onions and cucumber in a large bowl.
- In your food processor combine your coconut cream, garlic, apple cider vinegar and spices blend until combine.
- Toss your salad with your dressing.
- Serve chilled.
For more information about treating chronic health issues and autoimmune diseases through diet and lifestyle changes I highly recommend that you research or try the Autoimmune Protocol Diet. For more information, check out author and scientist Sarah Ballantyne’s site The Paleo Mom and buy her book The Paleo Approach.
2 Comments
If I just wanted to use boxed coconut cream -instead of skimming it off the top of a can of coconut milk, how much do you think I would need for this recipe? It looks so good and I have tons of cucumber right now~thanks
Sounds delicious! My family loves cucumbers. 🙂
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