Refreshing. Crunchy. Growing in your urban garden.
One of my favorite vegetables of all time are the cucumbers and for good reason. I was once ill-informed that cucumbers are devoid of nutrients. For years, I continued to eat cucumbers (because I love them) but thinking I wasn’t getting anything out of them. Not so.
They contain B vitamins, potassium, Vitamins K & C, and other compounds which may reduce your risk of chronic diseases by fighting inflammation and containing antioxidants. Cucumbers are a member of the squash family and they are 95% water, perfect to keep you hydrated during the summer months. I love how nature helps take care of us. If there is ever a reason to eat with the seasons, it is this. Ever wonder why oranges and persimmons are a fall crop? Perhaps because oranges and persimmons contain Vitamin C to keep us healthy from flu bugs. Just a theory. Anyways, I digress. Back to the cukes.
As if all of those nutritional benefits of cucumbers weren’t enough, they are also reasonably priced during this time of year. You can find them at most farmer’s markets for $1-2 per pound. Or better yet, they are super easy to grow in your backyard.
This quick salad (if you can even call it that) can be prepped in less than 5 minutes. Very quick. Incredibly simply. But full of flavor and refreshing.
You can use whatever variety of cucumber you have growing in your garden or whatever is readily accessible at the market. I happened to have these long Japanese cukes. Cut your (washed and dried) cucumbers lengthwise, then cut them lengthwise again, making quarters. Cut those quarters into 1 1/2″ -2″ pieces.
Add minced garlic, chopped dill and celtic salt. Toss to combine. Coarse Celtic salt takes a few minutes to dissolve so if you can help yourself, set it aside either at room temperature or refrigerator for a bit. Or you can use fine celtic salt.
These are great with chicken, beef, potatoes, or rice. Really, with any dish. Or just as a snack.
Easy on the budget and simple to prepare.
- 2 long cucumbers, or 5-6 regular pickling cucumbers
- 2-3 garlic cloves, minced
- 2-3 sprigs of dill, chopped
- 1t celtic salt
- Cut cucumbers lengthwise into half, and further into quarters. Cut the quarters into 1 1/2"-2" pieces. Add minced garlic, chopped dill and salt. Toss to combine.
- Can be stored in refrigerator for up to two weeks in a closed container.
If using coarse salt, allow for salt to dissolve for few minutes before eating.