Get Fresh: Cool Cucumber Salad Recipe
September 10, 2013
If you are anything like me, your garden is growing like wild and you have more fresh vegetables than you want to look at. You are running out of ways to hide them in foods that your children enjoy and if you try feeding your husband another zucchini, he may revolt. The kids usually really love snacking on fresh vegetable sticks and dipping them in ranch dressing. I find that if I put a plate of pepper strips, baby carrots, cucumber strips, cauliflower and broccoli on the table with a bowl of dip, it disappears in no time flat.
Toward the end of the growing season, I am starting to get tired of fresh vegetable sticks. The kids aren’t quite as excited by them and I want to do something a little bit different. I don’t generally have enough cucumbers at one time to make pickles but I don’t want them to go to waste either. I love this delicious, healthy fresh cucumber salad recipe to use up the extra cucumbers from our garden.
Fresh Cucumber Salad Recipe
- 2 tbsp extra virgin olive oil
- 1 tbsp water
- 1 tbsp lemon juice
- Salt and pepper to taste
- Sprinkling of powdered stevia
- 1/2 cups very thinly sliced green pepper
- 2 tbsp chopped chives or scallions
- 2 cups of very thinly sliced cucumbers (with the skin on)
- Feta cheese
- Combine everything except the feta, peppers, chives, and cucumbers in a bowl and whisk together to blend.
- Very thinly slice the cucumbers. I used a food processor but you could slice them by hand with a very sharp knife instead.
- Add the thinly sliced cucumbers, green peppers and chives to the extra virgin olive oil mixture and toss to blend well.
- Refrigerate the fresh cucumber salad until it is time to serve.
- Sprinkle with feta cheese.
What is your favorite recipe to use up cucumbers?