Cucumber might be one of the most under-appreciated veggies, at least in our kitchen. I love raita, but rarely make it. At the grocery store, I grab every single veggie before inviting a cucumber into my shopping bag. But in the past couple of weeks I’ve been on a cucumber obsession, so today I share two recipes that will be part of our regular rotation from now on.

CUCUMBER & CRISPY CHICKPEAS WITH AVOCADO DRESSING

CUCUMBER AND CHICKPEA SALAD WITH AVOCADO DRESSING
(adapted from Minimalist Baker)

for crispy chickpeas:
1 can chickpeas, drained and rinsed
1/2 tsp paprika
salt and pepper to taste
spray of olive oil if using air-fryer, 1 tablespoon olive oil if baking

for salad:
2 large cucumbers, peeled in strips, seeds removed, sliced thin
1 avocado, mashed
2 Tbsp olive oil
2 Tbsp white balsamic vinegar
squirt of lemon juice
1/4 tsp each sea salt and black pepper
1/4 cup freshly chopped mint
1/4 cup freshly chopped dill

Make crispy chickpeas. Best way is with air-fryer. Spray with olive oil, season with paprika, salt and pepper, and cook for about 15 minutes in the highest temperature your fryer allows. Reserve.

When ready to make the salad, mash the avocado in a large bowl, squirt some lemon juice oven, then the olive oil, balsamic and the herbs. Season with salt. Mash it all well together. Add the slices of cucumber, toss with the creamy avocado dressing. Add the crispy chickpeas and serve.

ENJOY!

to print the recipe, click here

This salad took Phil and I into a state of awe. I have a great friend who always says that food bloggers tend to use too many superlatives to describe their food, and I agree that can be annoying. But please allow me to say, this is an outstanding little salad, in which every ingredient works perfectly. Creamy, refreshing, hearty, we had zero leftovers. A moment of silence for my lunch next day, in which this salad was just a memory.

Moving on to version #2…

CUCUMBER & SHAVED CARROT SALAD WITH YOGURT-DILL DRESSING

CUCUMBER AND SHAVED CARROT SALAD WITH YOGURT-DILL DRESSING
(from The Bewitching Kitchen)

2 cucumbers, peeled in strips, seeds removed, sliced very thin
1 tablespoon salt
1 large carrot, shaved in a box grater
1/2 cup full-fat yogurt
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tsp agave nectar
fresh dill to taste, minced
salt and pepper to taste

Place the slices of cucumber in a colander, add the salt and let it sit for 30 minutes. Lighty rinse the slices, and dry them on a paper towel.

Make the dressing by mixing yogurt, olive oil, vinegar, agave nectar, dill and spices. Whisk well. Add the dressing to the slices of cucumber, incorporate the grated carrot. Leave the salad in the fridge for about 20 minutes before serving.

ENJOY!

to print the recipe, click here

Comments: I took two different approaches to the cucumber. In the first recipe I used them straight after slicing, whereas I salted them in the second version. As expected, in the salted version the cucumber had a slightly more tender texture. We loved them both ways, so if you are in a hurry, skip the salting in version #2, as it won’t compromise the outcome.

Both salads ended up as the star in our dinner, I highly recommend you consider increasing your consumption of cucumber, if you are also part of the team that keeps forgetting all about them…

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