Recipe Page: Cucumber

Classic Cucumber and Tomato Salad

Duration: 15 minutes

Light, refreshing, and most important of all – delicious.

Utensils

  • Mixing bowl

Ingredients

  • 2 cucumbers, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine sliced cucumbers, halved cherry tomatoes, sliced red onion, and chopped fresh basil.
  2. In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper.
  3. Pour the dressing over the vegetables and toss to combine.
  4. Sprinkle crumbled feta cheese over the salad before serving.

Vegetarian Cucumber and Avocado Sushi Rolls

Duration: 30 minutes

Homemade sushi with a tasty filling.

Utensils

  • Bamboo sushi rolling mat

Ingredients

  • 2 cups sushi rice, cooked and seasoned with rice vinegar
  • 4 nori sheets
  • 1 cucumber, julienned
  • 1 avocado, sliced
  • Soy sauce and wasabi for serving
  • Pickled ginger for garnish

Instructions

  1. Place a nori sheet on a bamboo sushi rolling mat.
  2. Spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top.
  3. Arrange julienned cucumber and sliced avocado along the bottom edge of the rice.
  4. Roll the sushi tightly using the bamboo mat.
  5. Seal the edge with a little water.
  6. Slice the roll into bite-sized pieces.
  7. Serve with soy sauce, wasabi, and pickled ginger.

Vegan Cucumber and Mint Gazpacho

Duration: 2 hours 15 mins

Creamy, flavourful, and beyond delicious.

Utensils

  • Blender

Ingredients

  • 3 cucumbers, peeled and chopped
  • 1 green bell pepper, chopped
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh mint leaves
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Radish slices and additional mint for garnish

Instructions

  1. In a blender, combine chopped cucumbers, green bell pepper, green onions, garlic, and mint leaves.
  2. Add red wine vinegar, olive oil, vegetable broth, salt, and pepper. Blend until smooth.
  3. Chill the gazpacho in the refrigerator for at least 2 hours.
  4. Before serving, garnish with radish slices and additional mint.