Cucumber, Dill & Nectarine with Goat Feta

It is officially spring! Magnolias are flowering here in Toronto, the grass is lush and green, and my winter coat and I have taken a seasonal hiatus from each other. And with such a change, it is also time for a slow shift to occur from warming foods whose preparation involves crockpots and copious amounts of butter – to more fresh, raw dishes. Join me in welcoming once again a variety of colours, textures, and flavours into our collective kitchens! – Starting with this light and quick salad.

Yum!

Varya

yield:
servings:5
prep time:10 min
cook time:
ready in:10 min
Varya (Barbara) Kapran
Varya is a wellness coach who works with clients worldwide, supporting them in their goals through a combination of cutting edge research, alternative therapies, and other techniques. It is her m mission to help people reconnect with their bodies. Her website provides support, care, resources, coaching, and community for those who wish to improve their quality of life.
View this chef’s website
Ingredients
  • 4 cups chopped farmers cucumbers (approx 2 med cucumbers)
  • 3 cups chopped organic nectarines (approx 3 nectarines)
  • 1/2 cup chopped organic fresh dill (approx handful)
  • 1/2 cup crumbled goat feta
  • 1/2-3/4 tsp ground ginger (to taste)
  • 2 tsbp quality olive oil
Directions
  • Rinse and chop cucumbers, nectarines, and dill. Place into a large serving bowl, and mix.
  • Add ginger, and crumbled goat feta. Mix a bit but not so much as to soften the cheese.
  • Add olive oil, again mix a bit.
  • Serve in pretty bowls!

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