Tag Archives: cucumber

Avocado Mash with Tomato and Cucumber

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?

Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

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Cucumber Dill Hummus

CucumberDillHummus@NancyCreative.com

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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Cucumber-Mint Water

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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.

Chilled Cucumber Soup

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Chilled soups are perfect for summer! And if you like cucumbers, you’ll want to try this one! It has Greek yogurt, green onions, fresh dill, and parsley in it. Some lemon juice and salt give the flavor a little punch and I also added some garlic powder to the original recipe. The croutons on top are a nice touch, too! It’s a great summery soup to serve for a light lunch or dinner.

CHILLED CUCUMBER SOUP by NancyC, slightly adapted from Country Living

Makes 6 servings, 135 calories each

  • 2 cups plain Greek yogurt
  • 1 cup vegetable broth
  • 2 English cucumbers, peeled, diced, and divided (divide amount in half to add in recipe at different times)
  • 4 green onions, sliced and divided (divide amount in half to add in recipe at different times)
  • 2 Tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons salt, or a little more, to taste
  • 1 teaspoon garlic powder (optional)
  • a bag of your favorite croutons
  • more chopped fresh dill for garnish

In a large bowl, combine yogurt and vegetable broth, blending well; set aside.

In a food processor, puree 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley. Add this cucumber mixture, along with the lemon juice and salt, to the yogurt mixture in the large bowl; whisk to combine. (Note: if you do not have a food processor, you can put the above ingredients in a blender and puree them all together–your blender will be pretty full, so you may want to blend it in 2 batches; after blending, pour mixture back into your large bowl).

Stir in the other peeled, diced English cucumber and the other 2 diced sliced green onions, mixing well to evenly distribute ingredients. Refrigerate for 1 hour, then serve in bowls and garnish with chopped fresh dill and croutons.

Light summer meals like this are perfect for those really hot days. You can use regular cucumbers in this recipe, too, if you’re growing them in your garden–it would be a great way to use them! I would think maybe 4-6 small or 3-4 medium cukes would be equivalent to 2 English cucumbers–that’s just an estimate!

What types of lighter foods do you like to eat during the summer?

Peach Cucumber Salsa

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Are you growing cucumbers in your garden this year? Here’s a recipe you can use those cucumbers in! It’s perfect for summer because it’s a little fruity, lightly sweet, and a little spicy–good with tortilla chips or as a side dish with chicken or fish. And it’s very easy to make! I like that this salsa has peaches in it because that’s one of my favorite summer fruits. The lime juice and peach preserves add a nice light touch of tangy sweetness–and if you want a sweeter salsa, stir some honey into the salsa. You can also make it even fruitier by substituting small chunks of watermelon for the red bell pepper.

PEACH CUCUMBER SALSA by NancyC

Makes about 5 1/2 cups

  • 3 cups pitted and chopped peaches, peeled or unpeeled (about 1 1/2 lbs. or 3 to 4 peaches)
  • 1 large cucumber, seeded and chopped
  • 1 red bell pepper, seeded and chopped (or for a fruitier salsa, substitute 2 cups of small watermelon chunks)
  • 2 green onions, thinly sliced (both the white parts and stems)
  • 1/2 to 1 Tablespoon seeded and finely chopped jalapeno
  • 3 Tablespoons lime juice
  • 3 Tablespoons peach preserves (or substitute apricot preserves)
  • Optional: add a little honey to taste for a sweeter salsa

In medium bowl, toss together chopped peaches, cucumber, red bell pepper, green onions, and jalapeno.

In small bowl, mix the lime juice and peach (or apricot) preserves, blending well. Pour over the chopped peach-cucumber mixture and toss until everything is coated. For a sweeter salsa, you can mix in some honey if you want. You can serve this salsa with tortilla chips or as a side with chicken or fish.

To make ahead: You can prepare this salsa up to 2 hours before serving; cover and refrigerate until ready to serve and stir to blend ingredients before serving.

I don’t have a veggie garden this year, but I really appreciate my friends who share their veggies with me–like the cucumber I used in this salsa! What’s your favorite recipe that uses cucumbers?