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 salmon or gravlax, and with thin slices of buttered pumpernickel, this salad is good for a luncheon. From “Screen Doors and Sweet Tea,” serves 6.
Ingredients
2 English cucumbers, skins scored, halved lengthwise, diced
1 1/2 teaspoons fine sea salt
3 tablespoons sugar
1 cup sour cream
2 large egg whites, beaten to soft peaks
1/4 cup champagne vinegar
1/4 cup fresh lime juice
2 tablespoons chopped parsley
1 tablespoon snipped dill
Lime wedges, for garnish
Directions
In a colander, combine cucumbers and 1 teaspoon salt. Set in sink to drain for 30 minutes, tossing occasionally. Rinse cucumbers and set to drain on paper towels.
In a large resealable freezer bag, combine remaining 1/2 teaspoon salt, sugar, sour cream, beaten egg whites, vinegar, lime juice, 1 tablespoon water, parsley and dill. Add prepared cucumber. Chill in freezer 1 hour.
Turn salad into a large bowl and beat well. Return mixture to freezer bag and freezer for 2 hours, or until crystalized. Serve with lime wedges.
