We planted about 20 cucumber plants in our garden and I’m already envisioning dishes that I’ll be making with them and who I will be sharing them with. We planted the Japanese cucumber because of it’s long, slender, never bitter, crunchy and absolutely the best variety we have eaten. Here is a lovely description of Japanese cucumber. We are also growing tomatoes and bell pepper along with herbs. I want to grow a lot more variety of produce but will have to see if time will permit. Here I decided to make a cucumber salad for lunch using an English cucumber, I made an almond dill dressing and added avocado for extra creaminess. The salad was absolutely delicious and I can see me enjoying cucumber salads all summer long.
Ingredients:
- Dressing
- ¼ cup almonds, blanched
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon onion, chopped
- 1 clove garlic, minced
- ½ teaspoon sea salt
- ¼ teaspoon dill weed
- 1 large European cucumber, chopped
- 1 avocado, peeled, pitted, chopped
Directions:
To make the dressing, remove skin from blanched almonds and discard. Place almonds, water, lemon juice, onion, garlic and seas salt into a high speed blender and process until smooth. Pour dressing into a large serving bowl, stir in dill weed. Add cucumber, avocado and stir to coat.
Recipe from HealthierSteps.com
