Refreshing Cucumber Salad



I’ve been getting tons of cucumbers from the CSA. I juiced some of them this weekend (cucumber mango juice is great!) but I still had some lying around. One of my friends suggested pickling them, but it’s so hot I thought they’d be perfect for a summer evening meal. Throw in some sweet corn and parsley and you get pretty much the easiest salad ever. I had alongside some hummus and pita. And minimal standing in front of the stove time, unless you use dry beans like I did for the hummus, but the pressure cooker allows you to at least go to the next room for a while and escape the hot kitchen!

For the hummus:

  • 2 cups cooked chickpeas (I used dry beans and cooked in pressure cooker but canned is fine, just add less salt)
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 1/2 tbsp nutritional yeast
  • 1/2 tsp paprika
  • juice of 1/2 lemon
  • 1/4 tsp cumin
  • 1/2 cup water (or cooking water from pressure cooker if available)
  • crushed red pepper to taste
  • sea salt to taste
Throw everything in the food processor until it’s smooth and creamy. Garnish with some paprika and parley.
For the salad:
  • 1 large cucumber, peeled, halved lengthwise, and cut into 1/2 inch slices
  • 1/2 cup sweet corn
  • 1/2 cup red onion, diced
  • 1/4 cup parsley
  • 1/8 cup red wine vinegar
  • 1/2 tbsp olive oil
  • 1/4 tsp sea salt
  • crushed red pepper
Toss everything together in a bowl and garnish with some parsley sprigs (for prettiness, of course!)

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