Each year during August, gardens everywhere are bursting with cucumbery goodness. It's our job to eat this refreshing bounty. Slicing cucumbers and adding them to ice water is a terrific make-over to our daily beverage, as well as adding them to salads, sandwiches and wraps. I eat them peeled and cubed with just a bit of salt and pepper. But sometimes our gardens give us a harvest that forces us to think BIG. This salad is perfect for any hot summer day, and can easily be made vegan/dairy free. With only 10 calories per cuke, loads of vitamins and minerals, and fiber... it's the perfect compliment to any mini meal, or a snack all on its own!
This is what I had on hand:
3 medium-large cucumbers, thinly sliced and halved
1/4 of a sweet Walla Walla onion, thinly sliced
2 scallions, diced
1/4 cup finely chopped fresh mint
2 TB of goat's milk plain yogurt (any plain yogurt will do, or no yogurt at all)
2 splashes of seasoned rice vinegar (more, if you skip the yogurt)
Black pepper and sea salt to taste.
This what I did:
Combine all ingredients in a medium sized bowl,
Chill for an hour to let the flavors marry,
Mix again and enjoy!
For more information on the nutritional benefits of cucumbers, click this link:
http://www.livestrong.com/article/445042-holistic-benefits-of-eating-cucumbers/?utm_source=popup&utm_medium=3
For more information on the health benefits of sweet onions, click this link:
http://homecooking.about.com/od/foodhealthinformation/a/swonionhealth.htm
