Lauren Conrad’s site is a fun resource of beauty, health and fashion. Love her!
“Vegetables = 1 cup (cooked), 1 ½ cups (raw) = Loofah
Fruit = 1 cup = 2 Beauty Blenders
Meat & Fish = 3 ounces = 6-pan Eyeshadow Compact
Whole grains = ½ cup = Compact
Cheese = 1 ounce = 1 Eyeshadow
Oils & Fats = 1 tablespoon = 1 Mini Bottle of Nail Polish”
I’ve relapsed back to the world of Daily Candy after a solid 6 months of boycotting the site, precisely because I hate the new interface and the flashy advertisements that take up what was once beautiful white space on their former clean website. I somehow ended up on Food52, which I have bookmarked and will undoubtedly spend close to 25 minutes per day scoping out new recipes. I feel great about the recipe for Citrusy Roast Fish and Cucumber Salad, submitted by user MirandaR. The fish will be a delicious challenge to make, but for now I’m mainly fixated on the dish’s side, Creamy Cucumber Salad by Lizthechef, featured above and below. Photo credits Sarah Shatz
1 organic English cucumber (about one lb-sized)
1/2 Vidalia onion, peeled
1 teaspoon Kosher salt
1 tablespoon rice wine vinegar
1 teaspoon organic cane sugar
1/2 cup best quality Greek yogurt
2 tablespoons fresh dill, chopped
zest of one Meyer lemon (any lemon works, in my opinion)
1.Slice the cucumber and onion as thinly as possible. Place slices in a colander, sprinkle with the salt, stir and seat the colander over a bowl to catch the released liquid. Refrigerate for one hour.
2. Discard the extra liquid and now rinse the salt from the cucumber and onion. Drain well and pat the slices dry using kitchen towels.
3. Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring to dissolve the sugar. Fold in the yogurt, dill and lemon zest. Chill for an hour, stir again (juices will have settled) and serve.