This light and refreshing cucumber salad makes the perfect side dish.
I tend to stick with the classics. I must admit there is nothing tastier than a freshly picked tomato with a bit of salt. Sometimes I pick the grape tomatoes and eat them fresh from the vine. I have for years grew cucumbers, tomatoes and squash. I just added two blueberry bushes to my yard that will give me some fruit next year.
I have a few more cucumbers left in my garden. This year I have been truly blessed. Between my Mother-in-Law and my sister-in-law Mary, I have a bumper crop of wonderful cucumbers, tomatoes and peppers. I have canned dill and bread and butter pickles. I have made the traditional cucumber onion and vinegar salad more times than I care to admit.
This time I decided to shake it up and make a Thai cucumber salad. I love the crunch of the peanuts but felt that red onions were a bit strong so I left them out.
Thai Cucumber and peanut salad
Ingredients:
1 large cucumber sliced
1/2 cup salted peanuts chopped
2 tablespoons chives
1 jalapeno pepper seeded and minced fine
1/4 cup lime or lemon juice
2 tablespoons avocado oil
1 tablespoon fish sauce
2 tablespoons sugar
1 garlic clove minced
Directions:
Peace be with you,
Veronica
