One of the things I love about this salsa is that it’s such a summery recipe and I really do love the summer season—even if it can get a little too hot at times! This salsa is made with some of my favorite fruits and veggies…strawberries, avocado, and cucumber! It’s a Continue reading
Something cool and creamy sounds good on a hot day, doesn’t it? You might be thinking “ice cream,” but I’m actually talking about this Creamy Cucumber Salad! I really like cucumber salads and I especially like the creamy dressing in this one! It’s made with Continue reading
It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!
This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!
AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC
Makes 1 open-faced sandwich
- 1 slice of your favorite bread (I used a whole grain bread slice)
- 1/2 of a large avocado
- 1/2 teaspoon lemon juice
- 6 cucumber slices (from a medium-size cucumber)
- 1 tomato slice (from a large tomato)
- dash of sea salt, if desired
In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.
When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?
If you’ve ever grown cucumbers in your garden, there’s a good chance you end up with more than you know what to do with! So here’s a recipe you can use some of those cucumbers in. If you’ve never tried making hummus before, this would be a great time to try it out–you can whip it up in a blender or food processor–it’s very easy to make! This hummus has a mild cucumber and dill flavor–if you really like dill, you might want to add in a little more for a stronger flavor.
CUCUMBER DILL HUMMUS by NancyC
Makes about 1 3/4 cups
- 1 (15-ounce) can Garbanzo Beans (Chickpeas), rinsed and drained
- Half of a medium-size cucumber, washed, peeled, and coarsely chopped (about 1 cup)
- 1/4 cup lemon juice
- 2 Tablespoons olive oil
- 1/3 cup tahini
- 1 teaspoon dried dill or 1 Tablespoon fresh dill (for a stronger dill flavor, add a little more)
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 cloves garlic, minced
- optional garnishes: a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, 1 1/2 Tablespoons finely chopped cucumber
In a high-speed blender or food processor, add the Garbanzo beans, cucumber, and lemon juice; blend until smooth. Add in the olive oil, tahini, dill, salt, paprika, and minced garlic; blend all ingredients until smooth.
Spoon hummus into a small serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh or dried dill, a sprinkle of paprika, and/or some finely chopped cucumber. Serve with toasted pita bread, crackers, or veggies–cucumber slices are great with this! Cover and refrigerate any leftover hummus for up to 5 days.
It’s hard to believe there are just a few weeks left of summer! I’m really going to miss those long, sunny days and the abundance of home-grown fresh fruits and veggies. Have you grown any cucumbers in your garden this year?
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Now that it’s the new year, I know a lot of people who are trying to eat healthy and exercise away all that holiday food. And if you’re trying to get into a healthy routine, drinking lots of water is always a good idea. I actually made this particular pitcher of water at the end of last summer with some fresh mint I was growing in a large pot and some home-grown cucumbers my friend Mary gave me from her garden. I didn’t have a chance to post it back then but now, since it’s winter, you can just buy your cucumbers (use organic if you can) and fresh mint is usually available in the produce section at many stores, too. The cucumber and mint lightly flavor the water in a soothing, refreshing way. If you like naturally-flavored water, you’ll want to try this out!
CUCUMBER-MINT WATER by NancyC
Makes 8 servings
- 8 cups water
- 1 medium cucumber, peeled or unpeeled and thinly sliced
- 6 to 8 large or 12 to 16 small fresh mint leaves
Put water in a gallon-size pitcher. Add sliced cucumbers and mint leaves and stir everything together. Place in your refrigerator for 1 to 2 hours to chill. When ready to serve, add some ice to the pitcher or pour over ice in your glassware. The water usually keeps for several days if kept chilled in the refrigerator.
If you don’t have mint, you can just make cucumber water–that has a nice flavor, too. Mint by itself is also good in water.
I think water tastes so much better when it’s flavored with natural ingredients. Do you like to flavor your water too?
Linked to Inspire Me Monday at Create with Joy.