03Sep

Chopped Summer Cucumber Salad

I’ve reached the point in the summer when the will to turn on either the oven or stove is lost. I’m sure you can relate, especially with the temperatures in the triple digits these past several days. The saving grace of summer is almost always the produce! Cucumbers for instance are incredibly hydrating and cooling. While they don’t have chemical constituents that physically cool tissues in the body, their high water content means that cucumbers can be up to 20 degrees cooler than their surrounding environment! So find yourself some cucumbers, make this salad, and kick back and enjoy it in the shade.

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Chopped Summer Cucumber Salad


  • Author: Courtney West
  • Yield: 3 Servings 1x
Scale

Ingredients

  • 2 cups chopped cucumber
  • 1 can cannellini or navy beans, drained & rinsed
  • 1 cup chopped purslane (or other tender greens)
  • ½ cup chopped mixed herbs like basil, mint, and dill
  • ¼ cup chopped roasted pistachios
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • Sea salt to taste
  • Optional add-ins: diced jicama and diced avocado

Instructions

  1. Gently toss together the cucumber, beans, purslane, herbs, and pistachios with the juice of 1 lemon and the olive oil.
  2. Taste and add salt as needed to season. If you’d like, you can also add in diced jicama or avocado for more cooling vibes.

Notes

Recipe and Images by Courtney West @Sweetmiscellany

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