Cool As A Cucumber Salad with Agave


cool as a cucumber salad
Cucumber talk. And a salad recipe.

It started with a visit from a fellow food blogger. And ended up as a side dish. No wait. That doesn't sound right. Because it's more than just a side dish. And the food blogger? Well. She's more than just a food blogger. She's Alanna!

And a certain individual got to make her dinner. Talk about nerve wracking. Cooking for a second-generation food columnist? It's enough to give anyone schpilkis! And I'm no exception. I was afraid I'd burn the quinoa. Or ruin the ribeye. But dinner went off without a hitch. Even with two glasses of wine and a pre-repast stroll to watch the sun set over Abiquiu. I think we talked for five hours.

And the cucumber salad? I made it based on Alanna's simple instructions via cell phone (and via the no-fuss wit and wisdom of Old Liz) and it was such a lip-smacking tasty little number, I ate it for breakfast the next day.

Now that's a good recipe.

Thanks Alanna! And muchas gracias to dear Old Liz, who apparently (as we say back east) knows from cucumbers.



Fresh, bright, and fit for a party cucumber salad.

Cucumber Salad Recipe- My Version of Old Liz's Salad, with Agave


This recipe may be simple but it's flavor is big and juicy. I think it would be fabulous alongside spicy Asian curries, quick stir-fries, herb-roasted dinners- and yes, it would be perfect for picnics. This is a delicious make-ahead picnic salad. Make more than you think you'll need, because you just might want some for breakfast.

For the salad:

1 large cucumber, peeled and cut into chunks
2-3 smaller cucumbers, peeled leaving stripes of skin, sliced into coins
1/3 to 1/2 of a medium red onion, diced fine, to taste
1 large ripe heirloom tomato- mine was yellow and ruby pink gorgeous, seeded and diced

For the dressing:

1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or more to taste
A tiny pinch of sea salt, or to taste (you can always add more- don't add too much)
Fresh ground pepper, to taste

Instructions:

In a large non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.

Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cuke salad. Gently toss to coat. Cover and chill at least an hour before serving.

Serves 6.

The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

11 comments:

  1. Yum, I love cucumber salad. I'm usually far more lazy, slice up some cukes, dump some rice vinegar on it, add a little red onion and dill and throw it back in the fridge.

    I like the touch of agave nectar you added. Neat idea, could also work with Southwestern food too I think, a nice cooling side for anything with heat.

    ReplyDelete
  2. I think that's just so fun that you got to cook dinner for Alanna. It does sound like you guys had a great time, and the cucumber salad sounds fantastic!

    ReplyDelete
  3. Anything that meets Alanna's standards and yours must be a truly wonderful dish. I smile when I think about the two of you cooking together.

    ReplyDelete
  4. Jerry23:00

    wow! Just like the cuke salad from my childhood. Only yours was better.

    ReplyDelete
  5. this looks so good in the picture. I wish you could cook for me, girl.

    ReplyDelete
  6. So now the whole family's being introduced to Karina too ... you and Steve made that day so very special. There's a little thank you something that goes in the mail tomorrow. I think you'll recognize it. xo

    ReplyDelete
  7. We love cucumbers here. Sadly, my cucumber vines (and squash and canteloupes) all succumbed to some wilt disease this year :( I did manage to salvage a couple of cukes before disaster struck. I wish I had thought of cucumber salad at the time...we just ate them cut up, as is...

    ReplyDelete
  8. Dee/reddirtramblings18:21

    Gonna make it tomorrow. Thanks Karina. Thanks.~~Dee

    ReplyDelete
  9. Anonymous01:47

    This is a great recipe - can't wait to try it with my kids who only like cucumbers for vegetables!

    ReplyDelete
  10. Just threw this together for girls' night tonight. (I only had green onion though.) Hopefully the super fresh cukes and tomatoes from the farmers' market will make up for it! We'll see what the girls say. . .

    ReplyDelete
  11. Hi, Karina. I met you at the Travel Bug cafe in Santa Fe. Your site is beautiful--the photography makes me hungry!

    ReplyDelete

POPULAR POSTS :