Lisa is in the kitchen this month:
Our garden is churning out cucumbers faster than we can eat them, as is probably the case for many of you who are growing this refreshing summer vegetable. I’ve written before about slicing cucumbers and then flash-freezing them for use in smoothies, or to cool a glass of water with something other than an ice cube. But one of the easiest and perhaps most satisfying ways to use them is in a basic cucumber salad.
It’s hard to go wrong with a cucumber salad, and you can vary it just by switching up the way you cut the cucumber. I find cucumber salads equally inviting whether the cucumber is sliced into rounds or half-moons, cut into chunks or sticks, diced, cut into ribbons with a vegetable peeler, or spiralized. If you prefer super-thin slices, slice the cucumber on a mandoline slicer.
Because cucumbers are primarily comprised of water, they are very low in calories, provide good hydration, and are a good source of fiber and vitamins K and C. Fair warning: cucumbers can become very soggy due to their high water content unless they are the Persian variety, so make your salad close to when you plan to eat it. I add garbanzo beans to my salads, both for protein and for textural interest. Or if you eat dairy, toss in some Feta crumbles as well.
For a quick and healthy snack or an accompaniment to a larger meal, try making cucumber-avocado bisque. It couldn’t be easier, and it’s a cool summer treat to make when cucumbers are so plentiful. At this time of year, borage flowers are sporting their abundant blue blossoms, which are completely edible. I enjoy adding them to salads or topping bisques with them because their star-shaped tiny blooms are so pretty. Borage flowers are also fun to add to an ice cube tray!
Cucumber Salad
Ingredients
- 2 medium cucumbers
- 12 cherry tomatoes
- ¼ Vidalia onion (or red onion)
- 1 cup garbanzo beans
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1-2 tablespoons fresh chopped dill
- Salt and pepper to taste
- Dash of crushed red pepper flakes, optional
- Borage flowers for garnish, optional
Directions
- Wash and slice or chop cucumbers to your delight.
- Slice cherry tomatoes in halves or quarters.
- Slice onion very, very thin.
- Mix apple cider vinegar, olive oil, chopped dill, and salt/pepper/pepper flakes
- Combine cucumbers, tomatoes, onion, and garbanzo beans in a large bowl. Gently mix in the apple cider mixture until everything is coated.
- Garnish with fresh borage flowers.
Serve immediately, if possible, or chill in the refrigerator until ready to serve.
Cucumber Avocado Bisque
Ingredients
- 1 cucumber
- 1 avocado
- 1 lime, juiced
- 1 garlic clove, peeled
- 1-2 tablespoons fresh cilantro, dill, or mint (or a combination)
- Salt and pepper, to taste
Directions
- Roughly chop cucumber (chunks can be fairly large).
- Remove flesh from avocado.
- Squeeze juice from lime.
- Blend all ingredients in a blender or Vitamix until smooth.
- If bisque looks too thick, drizzle in water or plant-based milk of your choice until you reach desired consistency.
Serve immediately, or chill in the refrigerator until ready to serve. Top with croutons and/or additional chopped herbs, if desired.
For more information on how your food choices affect the planet and your health, go to: harriscenter.org/rhp.