I have been craving cucumbers since I watched Katie Lee make a yummy cucumber salad (I know it is yummy because I made a version of it at home…) on “The Kitchen” last weekend. So, I packed a cucumber with my salad fixings for my lunch yesterday. Unfortunately, I forgot my lettuce. This actually turned out to be a good thing.
I decided to use the cucumber as the base of my salad instead of lettuce. After peeling the skin, I cut it lengthwise into quarters and then cut those quarters into smaller bite sized pieces.
Chopped sundried tomatoes, olives, palmitos (hearts of palm,) shredded mozzarella, shaved turkey breast, and some pepitos were added to the cucumbers. A bit of sea salt, pepper, and Caesar dressing (because that’s what was handy…) topped off the creation. I did manage to wait long enough to eat it to snap a photo.
It shouldn’t be too much longer before Southern Illinois cucumbers are ripe. I can’t wait to try it again with some local produce and perhaps a homemade vinegrette.
