Thyme & JOY

The Bounty of Balanced Living . . .

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Cucumber Dill Salad

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This refreshing cucumber dill salad is made with simple ingredients including an easy dill vinaigrette recipe that can be used to dress many other salads. 

cucumber dill salad

Since I am obsessed with hydration, it’s important to talk about how food can be an excellent source of hydration, especially in the summer months when there are many fruits and vegetables out there that boast a high water content with natural sources of electrolytes. 

At the time of writing this, I am 8 months pregnant in the middle of a South Carolina summer and food is a weird subject for me.

I can only eat small meals that are very light because I don’t really have much room in my stomach, and I can’t really breathe all that well. 

This inspired me to make this cucumber dill salad because it is light, refreshing and hydrating for these summer months. 

Not only is this an easy cucumber salad to make, but I’ve developed a dill vinaigrette that also be used on other salads or even pasta salads. 

What cucumbers should I use for a cucumber salad?

For this recipe, it is beneficial to use English cucumbers.  These are the ones that are longer, skinnier, have ridges on them and are usually wrapped in plastic.  They are a bit more expensive but definitely worth it for this salad because they are stronger and hold up in dressing a lot better. 

When making cucumber salad, a lot of people recommend cutting out the seeds as they release a lot of water into the salad.  I found this only to be true using a regular cucumber. 

How long does cucumber salad last?

Since I’ve made this quite a few times, it’s safe to say that the optimal consumption time is immediately after dressing the salad. 

After 24 hours in the fridge, the cucumbers begin to break down and become a bit softer, so only make what you need!

Dill Vinaigrette Recipe:

  • 1/3 cup Light Tasting Olive Oil
  • 1 tbsp Fresh Dill OR 1 tbsp Dried Dill
  • 1 tbsp Red Wine Vinegar
  • 1 Lemon, juiced
  • Zest of one Lemon
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  1. Add all ingredients to a mason jar. 
  2. Shake until fully combined or use an immersion blender to emulsify dressing. 
  3. Dressing will last up to 2 weeks in fridge in air tight container.

How to make Cucumber Dill Salad:

  1. Chop off the stems of 2 English cucumbers and slice into 1/4 inch thick slices.
  2. Slice a red onion salad slice style (the slices should look like a rainbow) and make sure slices are thin so that the onion does not overpower the salad.
  3. Toss in dill vinaigrette until fully coated and serve immediately. 

Recipe Variations:

  • This is a no sugar cucumber salad, though others may enjoy adding 1 tbsp of sugar or sweetener to the dressing to give it a bit of a sweet kick.
  • Don’t like dill?  Try adding fresh cilantro, parsley or even mint to the cucumber salad instead.
  • Other vegetables can be added including seeded tomatoes, sweet bell peppers or sweet onion instead of red onion. 

Also Check Out:

Cucumber Dill Salad

cucucumber dill salad

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cucumber dill salad

Cucumber Dill Salad

  • Author: Valerie Skinner | Thyme and JOY
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 cups 1x
Print Recipe

Description

This refreshing cucumber dill salad is made with simple ingredients including an easy dill vinaigrette recipe that can be used to dress many other salads. 

Scale

Ingredients

  • 2 English Cucumbers Sliced, 1/4 inch thick
  • 1/4 cup Red Onion, thinly sliced

Dill Vinaigrette Ingredients:

  • 1/3 cup Light Tasting Olive Oil
  • 1 tbsp Fresh Dill OR 1 tbsp Dried Dill
  • 1 tbsp Red Wine Vinegar
  • 1 Lemon, juiced
  • Zest of one Lemon
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper

Instructions

Dill Vinaigrette Instructions:

  1. Add all ingredients to a mason jar.
  2. Shake until fully combined or use an immersion blender to emulsify dressing.
  3. Dressing will last up to 2 weeks in fridge in air tight container.

Cucumber Dill Salad:

  1. Chop off the stems of 2 English cucumbers and slice into 1/4 inch thick slices.
  2. Slice a red onion salad slice style (the slices should look like a rainbow) and make sure slices are thin so that the onion does not overpower the salad.
  3. Toss in dill vinaigrette until fully coated and serve immediately.

Notes

  • This is a no sugar cucumber salad, though others may enjoy adding 1 tbsp of sugar or sweetener to the dressing to give it a bit of a sweet kick.
  • Don’t like dill?  Try adding fresh cilantro, parsley or even mint to the cucumber salad instead.
  • Other vegetables can be added including seeded tomatoes, sweet bell peppers or sweet onion instead of red onion.
  • Category: salad
  • Method: toss
  • Cuisine: american, salad

Nutrition

  • Serving Size: 1 cup
  • Calories: 68

Keywords: cucumber dill salad, keto cucumber salad, low carb cucumber salad, cucumber salad with viniagrette, cucumber salad no dill

Brussels Sprouts Salad with Apples

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This brussels sprouts salad with apples is filled with veggies, fresh flavor coming from citrus zest.  A  new way to try brussels sprouts, it’s perfect for a spring or summer side dish and for those following a Whole30 or Paleo way of eating. 

brussels sprouts and apples in a bowl next to forks

This is a guest post by my fellow healthy blogger friend Ana Ankeny!  Take it away, Ana! 

I am so excited to be here sharing a brand new recipe with you all!

As a creative and passionate recipe developer determined to share all the healthy food options I can, I am so excited Valerie has opened her blog to me for sharing a special recipe with all of you!

Along with spending much of my time in the kitchen recipe developing Paleo, Whole30 and clean eating recipes, I am a boy mom to four little munchkins, home school mom to the older two, and a little fitness obsessed.

I hope you enjoy the new recipe and follow along for more clean eating recipes and tips.

Find Ana here:

I am all about those two things; healthy and easy! Let’s not over complicate things, making healthy meals can be very easy! For this dish all you need are four simple ingredients and a large skillet. In just 15 minutes you’ll have a flavorful dish that pairs well with your weeknight dinner.

Brussels Sprouts Salad with apples has the best flavors of summer. It may only be spring right now, but I am always dreaming of summertime.

The fresh produce from the farmer’s markets and all the lighter salads with citrus flavors. Ah, yes summertime is my favorite.

The light crunch from the Brussels sprouts and the sweetness from the apples mix together along with the light and zesty hints from the lemon.

Yes, it’s the perfect summertime salad.

How to Make Brussels Sprouts Salad with Apples:

  1. Grab your cutting board and begin prepping the Brussels sprouts and apples. Cut the Brussels in half and the apple into large chunks.  
  2. Next, in a skillet over medium heat, begin warming the avocado oil. Place the Brussels and apples in the hot skillet and cook for 10 minutes.
  3. Using a wooden spoon, stir every couple of minutes to get a nice even cook to each piece.The Brussels will be lightly cooked, with a nice crunch still.
  4. Lastly remove the cooked salad from the skillet and place into a serving bowl. Cut lemon in half and squeeze juice over the salad.  Toss together and serve.

Also Check Out:

Brussels Sprouts Salad with Apples

brussels sprouts salad with apples in a bowl next to forks

Print
brussels sprouts salad with apples in a bowl next to forks

Brussels Sprouts Salad with Apples

  • Author: Ana Ankeny
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This brussels sprouts salad with apples is filled with veggies, fresh flavor coming from citrus zest.  A  new way to try brussels sprouts, it’s perfect for a spring or summer side dish and for those following a Whole30 or Paleo way of eating. 

Scale

Ingredients

  • 3–4 cups Raw Brussels Sprouts
  • 1 Medium Apple
  • 2 Tbsp Avocado Oil
  • Pink sea salt to taste
  • 1 Lemon, juiced

Instructions

  1. Using a cutting board and sharp knife, cut the rough stems off the Brussels sprouts and cut each in half. Cut the apple in 1/2″ dice. 
  2. In a skillet over medium high heat, add the avocado oil.
  3. Place all Brussels and apple chunks into the heated skillet.  Stirring together to evenly coat with avocado oil. Sprinkle with a pinch of sea salt.
  4. Cook for 10-15 minutes over medium heat stirring frequently every 2-3 minutes or until Brussels sprouts are cooked through but still slightly crunchy. 
  5. Remove from heat and add to a bowl.  Cut lemon in half and squeeze juice over the salad.  Toss together and serve.
  6. Store leftovers in a covered glass container in the fridge for up to 5 days.
  • Category: vegetables, side dishes, healthy side dishes
  • Method: stove top
  • Cuisine: american, vegetables

Nutrition

  • Serving Size: 1 cup
  • Calories: 198

Keywords: roasted brussels sprouts salad, brussel sprout salad vegan, brussel sprout salad, brussel sprout salad recipes, brussell sprout salad, whole30 brussels sprouts salad, paleo brussels sprouts salad, salad with brussel sprouts, brussels sprouts salad with apples, apple brussel sprout salad

 

Crispy Air Fryer Potatoes

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This recipe for crispy air fryer potatoes is simple and finished within 20 minutes. Using oil, seasonings and golden potatoes, the air fryer makes crispy potatoes that are a perfect side dish or breakfast side. Compliant with paleo and whole30 diets. 

This recipe for crispy air fryer potatoes is simple and finished within 20 minutes. Using oil, seasonings and golden potatoes, the air fryer makes crispy potatoes that are a perfect side dish or breakfast side. Compliant with paleo and whole30 diets. 

Lately, I’ve been getting a lot of questions about all things Air Fryer.  I definitely fell in love with this mystical kitchen appliance and wouldn’t trade it for the world.

I’ve even upgraded my kitchen to the Ninja Foodi which is an Air Fryer and pressure cooker all in one!  Check out my review of it HERE. 

Ninja Foodi Review

One thing I really love about the pressure cooker and air fryer is that I use it to make the most SIMPLE foods.  I cook rice, eggs and even potatoes in my contraption.

This is a good thing because potatoes are probably in my top 5 favorite foods.  I make a batch of crispy air fryer potatoes at least once a week and use them for breakfast and as a healthy potato side dish for meals.  

It comes in handy when I am eating paleo or Whole30. 

This recipe for crispy air fryer potatoes is simple and finished within 20 minutes. Using oil, seasonings and golden potatoes, the air fryer makes crispy potatoes that are a perfect side dish or breakfast side. Compliant with paleo and whole30 diets. 

How do you cook potatoes in an airfryer?

  • After washing your potatoes, dice them into cubes about 1/2 inch all the way around.
  • Toss them in oil and whatever seasoning you enjoy. Salt, pepper and garlic powder is the usual around here as it is simple and still adds a lot of flavor. 
  • Heat up your Air Fryer to 400 and add your seasoned potatoes to the air fryer basket.
  • Cook for about 20 minutes making sure to flip (or shake) every 7 minutes or so to make sure the potatoes cook evenly

How do you fry potatoes in an air fryer?

This is a common misconception.  An air fryer is a convection oven which means it uses hot circulating air to cook your food.  Frying is a cooking method where your food is submerged in oil to be cooked.  The Air fryer is cooking your food with hot air instead of oil but producing a similar texture.  

So, your potatoes aren’t deep fried in oil, but they are air fried.

Check Out:

How do I make crispy fries in my Airfryer?

To make crispy fries in an airfryer, make sure that you are using an oil that can withstand higher heat temperatures.  I use avocado oil because it is a healthy fat to cook in high heat temperatures. 

Also make sure your potatoes are evenly coated with oil but not with too much! A thin layer does the trick. 

How long do you air fry potato?

Usually 1 pound of diced potato will take about 20 minutes to cook at 375-400. 

It helps if all the pieces of potato are the same size AND that you are flipping a few times through the cooking process. 

How do I reheat air fryer potatoes?

To reheat air fryer potatoes, I place them back in the basket and cook at 325 for about 15 minutes making sure I am flipping them half way through. 

Can you Air Fry a Sweet Potato?

Yes!  You can absolutely cook a sweet potato in your air fryer.  Air fryer sweet potatoes are cooked exactly the same way as in the recipe below if you swap your potatoes. 

Crispy Air Fryer Potatoes

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This recipe for crispy air fryer potatoes is simple and finished within 20 minutes. Using oil, seasonings and golden potatoes, the air fryer makes crispy potatoes that are a perfect side dish or breakfast side. Compliant with paleo and whole30 diets. 

Print
This recipe for crispy air fryer potatoes is simple and finished within 20 minutes. Using oil, seasonings and golden potatoes, the air fryer makes crispy potatoes that are a perfect side dish or breakfast side. Compliant with paleo and whole30 diets. 

Crispy Air Fryer Potatoes

★★★★★

5 from 2 reviews
  • Author: Valerie Skinner | Thyme and JOY
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This recipe for crispy air fryer potatoes is simple and finished within 20 minutes. Using oil, seasonings and golden potatoes, the air fryer makes crispy potatoes that are a perfect side dish or breakfast side. Compliant with paleo and whole30 diets. 

Scale

Ingredients

  • 1.5 pounds Golden Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Ground Black Pepper

Instructions

Dice your potatoes into 1/2 inch thick cubes.  Try to make them similar in size so they all cook up evenly.

In a large bowl, toss your potatoes with avocado oil, salt, pepper, garlic powder and paprika until evenly coated.

Place in air fryer basket and set the timer to 20 minutes and the temperature to 400.

Half way through the cooking cycle, toss potatoes and rotate so they cook even.

Remove crispy roasted potatoes from the air fryer basket and serve.

Notes

Any potato can be used in this recipe including, sweet potato, russet potato or red potatoes.

Feel free to use any seasoning you like as a swap for salt, pepper, garlic, and paprika.

  • Category: side, potato, side dish
  • Method: air fryer, airfryer
  • Cuisine: dinner, side, starch

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 68
  • Fat: 1
  • Carbohydrates: 10
  • Protein: 0

Keywords: air fryer fried potatoes, air fryer golden potatoes, air fryer potato recipes, air fryer roast potatoes, air fryer vegetable recipes, airfryer potatoes, airfryer recipes potatoes, crispy potatoes, paleo air fryer potatoes, paleo fried potatoes, potatoes in air fryer, potatoes whole30