C&L Farms Grows - Summer Cucumber Dill Salad
Summer is my favorite time of the year on the farm.
The vegetables are growing like crazy this year, especially the English cucumbers. We have an abundance of English slicing cucumbers and I needed to find something to do with them. My first thought was a cold cucumber salad but I wanted to come up with a recipe that used other vegetables and herbs from the farm.
I have always loved the smell of fresh cut dill and thought that would be perfect for this custom recipe in my head. The Thai basil is also growing well in the herb bed so I decided that flavor would add perfectly to my cucumber salad.
Off to the garden and back with all of the fixin's for this summer cucumber salad recipe. I had to include our sweet pea microgreens that we grow and sell on the farm.
So far everything in this recipe has come from the farm. Cucumbers, check! Basil and Dill, check! Sweet Pea microgreens, check!!! A little olive oil and seasoned rice vinegar, dash of garlic powder, some sea salt, and finally ground black pepper. This is how it looks after everything is swimming together in the bowl.
4 large English Cucumbers, removed seeds & chopped into 1/2" pieces
1 tablespoon Thai basil, fresh
2 tablespoons Dill, fresh
1/2 cup C&L Farms Grows Sweet Pea Microgreens, chopped
dash of garlic powder
sea salt and ground black pepper, to taste
1 tablespoons seasoned Rice Wine Vinegar
2 tablespoons Extra Virgin Olive Oil
Peel and slice cucumbers in half long ways.
Remove seeds from cucumbers.
Chop cucumbers into bite size or 1/2" pieces, set aside in bowl.
Finely chop the Thai basil and dill, add to bowl.
Roughly chop the sweet pea microgreens, add to bowl.
Add the garlic powder, salt, black pepper, rice wine vinegar and olive oil to bowl.
Stir to combine and chill in refrigerator for at least 2 hours.
This cucumber salad can be enjoyed by itself or added to the top of a salad. It is also delicious as a filling for a salad wrap. Let us know what you think about our recipe for the summer.