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Tahini Smashed Cucumber & Avocado Salad {gf, v}

What did those cucumbers ever do to you?

Smashed cucumber has become kinda of a thing and I’m fully in on it. I have always found diced cucumber to be funny to chew. There’s some hard parts, some soft parts, some seeds … it’s just a bit unfriendly.

Then I saw the idea to smash cucumbers and it revolutionized the cucumber salad to me. The whole thing just eats better. Plus, when you bash the cucumbers, they burst open and the Tahini Sriracha dressing seeps into all the cracks and crevices. Yummo!

There are so many ways you can modify this Tahini Smashed Cucumber & Avocado Salad- toss in some fresh jalapeno, toasted sesame seeds or maybe even thinly sliced red onion. Lemon juice works, but I prefer lime. I double the Sriracha for me, but not for others. And this is one of those times when a firmer avocado works better than a softer one.

Eat it with a side of smoked salmon or just on toast or crackers. It’s a pretty simple dish, but these are the ones that make me the happiest.
Happy eating,
Monique

Tahini Smashed Cucumber & Avocado Salad

Serves 1 as a main, 2 as a side

1 semi-firm avocado
~5 -6 Persian cucumbers
2 green onions
2 tbls tahini
1 tbls Sriracha
~juice of 1 lime (or lemon)
pinch of salt
a few fresh herbs: dill, mint, cilantro (or choose your favorite)

Whisk together the tahini, Sriracha, lime juice, pinch of salt and fresh herbs. Taste and adjust. If the dressing is too thick, add a spoon of water.

Chop the cucumbers into chunks. Then smash the chunks using the side of your knife (like you would with a garlic clove). Toss the smashed chunks into the bowl with the dressing. Dice the avocado, add to the bowl and toss it all well.

Enjoy with smoked salmon or use as a super chunky dip for toasted bread.

Watermelon Cucumber Skewer

I created these simple appetizers for a showroom at the Merchandise Mart. They wanted something that represented summer, had a lot of vibrant color and is plant-focused. On some of the skewers I switched out the feta cheese for tomatoes (unfortunately my yellow garden tomatoes weren’t quite ready yet- imagine the vibrant color had I used those.)

If you want to take it to the next level (or if the watermelon you choose doesn’t have a lot of flavor!), drizzle the skewers with my Mint Basil Dressing. It’s seriously summer in a jar.

Watermelon Cucumber Skewer

Watermelon
Cucumber
Feta cheese (block, not crumbled)
Cherry Tomatoes
Fun toothpicks

Cut the watermelon into bite-size cubes; cut the feta cheese into small cubes.


Use a ‘Y-Peeler’ to slice long strips off the cucumber.
Put one watermelon cube on a toothpick. Zigzag a cucumber strip on the toothpick, followed by a tomato and/or feta cheese cube. Repeat.




No Cook Refrigerator Pickles

No Cook Refrigerator Pickles

1 cucumber
2 garlic cloves, sliced
1/2 tsp red pepper flakes
1 tsp pepper corns
3/4 cup water
1/4 cup white vinegar

Cut the cucumber into rounds or spears, pack into a mason jar layering with the garlic slices, peppercorns and red pepper flakes.

Pour in the vinegar and top off with the water. Add the cover, shake and put in fridge for at least 30 minutes to 24 hours to allow the flavors to meld.

Store in the fridge; eat within 2 weeks.

Smoked Salmon and Cucumber Salad

I often serve smoked salmon on cucumber rounds for a simple appetizer; this Smoked Salmon Salad recipe is modeled after that idea. Instead of a cream cheese dollop, a Lemon Honey Vinaigrette brings it all together.

Happy Eats,

Monique

 

Smoked Salmon and Cucumber Salad

1 English cucumber

2 celery stalks

1 tbls capers

4 – 6 oz smoked salmon

3 tbls fresh lemon juice

3 tbls extra virgin olive oil

3/4 tsp grainy mustard

2 tbls fresh dill, torn or chopped

2 tsp honey

1/4 tsp black pepper

 

Whisk together the lemon juice, olive oil, mustard, dill honey and black pepper. Set aside.

Dice the cucumber and celery. Toss with the capers and half of the dressing (add more as needed).

Top with the smoked salmon.