Originating from China, pai huang gua, is a smashed cucumber salad often flavoured with garlic, chiles, and rice vinegar. Served as an appetizer or a side dish this salad is full of flavour and texture. This is my take on a smashed cucumber salad. Cool and crunchy with a touch of spice, this is an easy way to eat more cucumbers than you thought possible in one sitting.
A riff on a basic zucchini dip, this version is spiced up with an aromatic chile oil and a hint of lime juice. Serve it up with your favourite summer veggies, or go all in and make a batch of flaky scallion pancakes for dipping.
Maybe you have a surplus of zucchini in your garden. Maybe you like dipping things, but beans just aren’t for you. Maybe you’re watching your carbs. Whatever the reason, this dip is delicious and nutritious.
This creamy cashew based tzatziki is packed with dill and cucumber. Eat it with lemony roasted potatoes or use it as a dip on your next veggie platter.
There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.
