We planted about 20 cucumber plants in our garden and I’m already envisioning dishes that I’ll be making with them and who I will be sharing them with. We planted the Japanese cucumber because of its long, slender, never bitter, crunchy and absolutely the best variety we have eaten. Here is a lovely description of Japanese cucumber. We are also growing tomatoes and bell pepper along with herbs. I want to grow a lot more variety of products but will have to see if time will permit. Here I decided to make a cucumber salad for lunch using an English cucumber, I made an almond dill dressing and added avocado for extra creaminess. The salad was absolutely delicious and I can see me enjoying cucumber salads all summer long.
- 1/4 cup almonds, blanched or cashews
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon dill weed
- 1 large European cucumber, chopped
- 1 avocado, peeled, pitted, chopped
To make the dressing, if using almonds remove the skin from blanched almonds and discard. Place almonds or cashews, water, lemon juice, onion, garlic, and seas salt into a high speed blender and process until smooth. Pour dressing into a large serving bowl, stir in dill weed. Add cucumber, avocado and stir to coat.