Tag Archives: cucumber salad

CSA Week 8: Spiralized Cucumber and Beet Salad

Week eight brought many goodies, including corn, zucchini, summer squash, green beans (including a weird flat variety that was a little fuzzy), tomatoes, tomatillos, basil, potatoes, eggplant, and lemon cucumbers.

In addition to this I still have a ton of cucumbers and beets from the previous week. In a stroke of serendipity, as I was pondering this dilemma, I came across this recipe from Skinny Taste. I used it more for inspiration than anything else, but it was a great idea, with a little Greek flair, and it gave me a reason to pull out my seldom-used spiralizer.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

A spiralizer is a fun little machine that turns veggies into curly little ribbons. If you don’t have one, this recipe works just fine if you just dice the veggies or cut into julienne strips instead. I enjoy using this thing, although looking at Gina’s photos made me think perhaps I should have bought the kind she has instead. Mine is not bad, but it works much better on firmer veggies. My beets made perfect little ribbons, but since my cucumbers were a week old, they were a little soft, so I struggled a bit getting good spirals, but in the end it worked fine.

Spiralized salad, before mixing.

Spiralized salad, before mixing.

Spiralized Cucumber and Beet Salad

2-3 cucumbers
2-3 beets
1 cup cherry tomatoes, halved
1/3 cup kalamata olives, halved
Juice of half a big lemon or a whole small one
1 tbsp. olive oil
Salt and pepper
Pinch of dry or fresh oregano
1/2 cup feta cheese

Trip ends from cucumbers and beets and spiralize, dice or julienne. I peeled the beets but not the cucumbers. Add to salad bowl. Keep in mind that once you mix this all together it will all turn pink because of the beets so for a pretty presentation, you can keep the elements separate in the bowl and then mix right before serving.

Add tomatoes and olives. Squeeze lemon juice and drizzle olive oil over the veggies. Add seasonings and give it all a quick toss. Top with feta if desired.

And now it's all pink! But delicious!

And now it’s all pink! But delicious!

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Fresh & Creamy Cucumber Salad

I love people who are really good at growing gardens.  I’m not one of those people, although I always make an effort.  But it is very wise to be friends or be related to those people.  I especially like it when they plant cucumbers. For some reason, people who plant cucumbers never expect the volume of cukes that grow.  So they quickly get sick of eating cucumbers.  And they give them to me instead. 🙂

I was thrilled to discover a new recipe for cucumber salad.  This one is quick and creamy and just plain mouthwatering.  And though I may not be good at growing cucumbers, I’m great at growing herbs.  I’m planting dill and mint this weekend just to have on hand for this.  I made this to go with my Quinoa-Stuffed Tomatoes the other day, but I think it would go with just about anything.

Fresh & Creamy Cucumber Salad

Fresh & Creamy Cucumber Salad
(adapted from Cooking Light) 

1/4 cup plain yogurt
2 tsp. dried dill
2 tbsp. lemon juice
1 tbsp. extra virgin olive oil
1 tbsp. chopped fresh mint
2 tsp. dijon mustard
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 garlic clove
2 large cucumbers, thinly sliced
1/2 cup red onion, thinly sliced

In a blender or food processor combine all ingredients except cucumbers and onions.  Process until smooth.  Toss with sliced cucumbers and onions in a large bowl.  Best when made right before you eat.

Quinoa-Stuffed Tomatoes with Fresh & Creamy Cucumber Salad

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