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Frozen Cucumber Salad

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"Homegrown cucumbers, whether from your garden or someone else's, are one of the delights of summer. Cooling this salad way, way down by leaving it in the freezer for a few hours gives it a unique icy texture. Served in pitted avocado halves or hollowed-out cucumber boats, with a nice piece of cold poached salmon or gravlax, and with thin slices of buttered pumpernickel, this salad is quite good for a luncheon."

List of Ingredients

â—¦ 2 English cucumbers, skins scored, halved lengthwise, diced
â—¦ 1 ½ teaspoons fine sea salt
â—¦ 3 tablespoons sugar
â—¦ 1 cup sour cream
â—¦ 2 large egg whites, beaten to soft peaks
â—¦ ¼ cup champagne vinegar
â—¦ ¼ cup fresh lime juice
â—¦ 2 tablespoons chopped parsley
â—¦ 1 tablespoon snipped dill
â—¦ Lime wedges, for garnish


Recipe

In a colander, combine the cucumbers and 1 teaspoon of the salt. Set in the sink to drain for 30 minutes, tossing occasionally. Rinse the cucumbers and set to drain on paper towels.

In a large resealable freezer bag, combine the remaining ½ teaspoon salt, the sugar, sour cream, beaten egg whites, vinegar, lime juice, 1 tablespoon water, the parsley, and dill. Add the prepared cucumber. Chill in the freezer for 1 hour.

Turn the salad into a large bowl and beat well. Return the mixture to the freezer bag and freeze for 2 hours, or until crystallized. Serve with lime wedges.

Serves 6