Cucumber Spaghetti Salad

Thinly remove the skin from the cucumber and cut the flesh lengthwise into narrow strips with a peeler until only the pithy part remains. Place in a large enough bowl, sprinkle with salt and pull with the lid closed.

Cook spaghetti al dente in enough salted water. Rinse cold, drain and mix with the oil.

Stir through oil, vinegar and mustard and season with a few turns of pepper. Finely chop the olives, pine nuts and eggs one by one. Cut tarragon leaves into tender strips with scissors. Mix everything with the sauce.

Squeeze the cucumbers well by hand. Mix with spaghetti and salad dressing.

It goes well with cold roast, cold minced meat, cold meat loaf, sausage, soup chicken, cheese.

The cucumber The cucumber is an ancient cultural plant, it is said to be native to India, where it served as food for people 3000 years ago. From Egyptian temple frescoes we know that

Cucumber came to France from the Byzantine culture in the 4th century A.D., and later to England and Germany. Cucumbers belong to the most water-rich (96-97%) vegetables, correspondingly low is the energy content, namely 11 calories per 100g. The Greek physician Galen (129-199 A.D.) was already aware of the water-expelling and stool-regulating effect of cucumbers. Because of its high potassium content, cucumber is recommended to kidney and heart patients, as well as people prone to high blood pressure.

Since the content of co

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