“Yes, we have two cucumbers and we have, …… ahh …… not much else!”

It’s amazing how creativity moves into full gear when there isn’t much to work with. Thankfully, the result turned out to be appreciated by everyone and I added another recipe to our book.

This was one of the dishes served that day. See how you like it.

Cucumber Supreme Salad

(Gluten Free)

Ingredients:

• 2    x   Lebanese Cucumbers

  2 Tbls  Garlic Chives (diced)

  ¼ cup  Macadamia Nuts (soaked & chopped) 
  ¼ cup  Cashews (chopped)

  1 Tbls  Dried Tomatoes (thinly sliced) 
  1 Tbls  Salt water (according to taste) – saturated salt water solution

  ½ Tbls Apple Cider Vinegar

  1 Tbls  Red Onion (thinly sliced) 
  A few  Cherry Tomatoes sliced for decoration

Optional:

        Red Bell Pepper, Parsley for garnish

Method:

• 1. With potato peeler, peel strips down the length of each cucumber so you have alternating green and white stripes (this helps create the illusion that you have more in there than just cucumbers).
  
• 2. Cut cucumbers lengthways in half. Hold the two halves together and then cut into diagonal slices.
  
• 3. Gently mix in salt to taste (approx 1/4 tsp) and vinegar.
  
• 4. Gently stir in chopped Nuts, Onion, Dried Tomatoes and Garlic Chives.
  
• 5. Cover and set aside for 30 minutes to 2 hours; stir once or twice during this time to keep juices distributed.
  
• 6. Just before serving, uncover and stir one final time.
  
• 7. Decorate with Cherry Tomato wedges, Bell Pepper and or Parsley.
  
• 8. Serve and Enjoy

Background

In case you didn’t know, cucumbers are related to the watermelon, zucchini, pumpkin and other squashes. They are a refreshing, cooling food and ideal for the hot summer months. Think “cool as a cucumber”.

Cucumbers make great pickling material. In fact, the way we prepared this dish is part-way towards pickling. It gives a chance for the juices to flow and flavors to blend.

Experiment a little with this idea and have fun.