Living in Arizona, I’m always trying to think of creative ways to eat cold foods with it being so hot outside. Utilizing cucumbers, I created a familiar cucumber salad, crunch that lasts a few days! I added lemon juice for bright flavor, along with slivered red onions and fresh dill. The variety of Persian cucumbers are slightly different than regular or English cucumbers. They have a thin skin, short and narrow, and grow to be five to six inches. They don’t have as many seeds as normal so they don’t make dishes as watery. If your cucumber does have a lot of seeds, slice in half lengthwise and cut out the seeds using a knife or spoon.
After marinating for at least one hour, use for a great side dish, in salads, create a watermelon and feta cheese salad, and as a sandwich or burger topping. There will be leftover marinade in the bowl. Keep this for re-tossing the cucumbers before serving, make a dressing, or keep for other uses.
Featured Veggies & Farms:
Persian cucumbers
Maya’s Farm, Rhiba, Whipstone, and Aguiar Farms
From, Chef Courtney at Nutrition Thyme RD
www.nutritionthymerd.com
Lemon Dill Cucumber Salad
Equipment
- mixing bowl
- Cutting Board
Ingredients
- 1 each cucumber sliced
- 1/8 each red onion thinly sliced, slivered
- 1 tsp oil
- 2 tsp lemon juice
- 2 tbsp rice vinegar
- 1 tsp fresh dill chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
Instructions
- Mix the oil, lemon juice, vinegar, salt, black pepper, and red pepper flakes
- Add the sliced cucumbers, red onion, and dill
- Mix all ingredients thoroughly
- Place in refrigerator and marinate for at least one hourToss the cucumbers after 30 minutes to distribute the dressing
