Tuesday, September 05, 2017

Cool As A Cucumber Salad
With Garbanzos And Cherry Tomatoes

Beat the heat with this cucumber salad.

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We've had record breaking heat this last week. Sebastopol topped its record with 111 degrees. So needless to say, we've been eating a lot of raw foods and foods that are cooling. Cucumbers are very hydrating and I just happen to have a cucumber plant that is presenting me with 2 enormous and perfect cucumbers a day! 

Here's a quick salad that we made for lunch yesterday. It also uses our garden cherry tomatoes. With protein-packed garbanzo beans and good fats from the avocado, this is a perfectly balanced vegan and gluten-free meal for two hungry people or a side dish for 4 to 6. 

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Cucumber Salad with Garbanzos and Cherry Tomatoes
Vegan, Dairy and Gluten Free
[Serves 2 large meal-size salads or 4 to 6 sides]

1 long English cucumber or 2 smaller ones
2 dozen cherry tomatoes, cut in half
1 avocado, diced
1 can garbanzo beans, drained and rinsed
1 serrano pepper, minced (optional)
2 tablespoons red onion (optional)
1 tablespoon EVOO or cold-pressed hemp oil
1 tablespoon lemon balsamic vinegar
1 large clove garlic, pressed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 teaspoon dried dill or 2 tablespoons fresh, chopped

Peel the cucumber and slice vertically. Then slice into half moons.

Place the cucumber in a medium bowl and add the tomatoes, avocado, garbanzo beans, pepper (if using), and red onion (if using). 

Combine all of the dressing ingredients in a cup or small bowl and stir with a fork until well incorporated. 

Pour over the cucumber salad and toss gently. Serve immediately.
And remember to stay cool!

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