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Cucumber Salad (Mizeria)

Growing up with a Polish chef as a father, this was one of my favorite recipes he made. It was not until recently that I realized this was a Polish cucumber salad recipe named Mizeria, which meant "misery". This recipe is quite the opposite of misery; however it was given this name by the homesick Italian princess who married a Polish King in the 16th century. She missed Italian cucumbers so much that everytime she ate this delicious recipe, she cried.

Being a health practitioner, I modified this recipe a bit but without any loss of flavor to the original recipe. Cucumbers contain 95% water, making them hydrating and cooling to the body. Cucumbers are also anti-inflammatory, prevent cancer, and are low in calories and high in fiber. Substituting greek yogurt for the traditional sour cream used in the recipe, significantly increases the protein in this recipe. Enjoy this on a hot summer day to help you stay hydrated!


  • 6 small or 4 large cucumbers, peeled and thinly sliced

  • 1/4 white or yellow onion, thinly sliced

  • 1 cup organic greek yogurt

  • 4 TBSP raw apple cider vinegar

  • 1 TBSP organic honey

  • 1/4 cup chopped chives

  • 2 TBSP fresh dill

  • 1 tsp himalayan salt

  • 1/4 tsp black pepper


Thinly slice cucumbers and onion. Place sliced cucumbers on a paper towel and sprinkle salt to absorb excess moisture.

Add cucumbers and onions to a large bowl. In a smaller bowl, add apple cider vinegar and honey and stir to dissolve honey. Add greek yogurt and whisk to combine.

Add mixture to the cucumbers and onion and mix well. Add fresh chives, dill, salt and pepper and stir.

Cover and refrigerate at least an hour. Serve as a delicious side!

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