We were late in planting our (very first!) vegetable garden, so our cucumbers are still popping up and it is already mid-September. The few that are still growing are a little funny shaped. Not sure if that means extreme heat, lack of water, or both, but I have hope for them – and many more ideas. Most of the cucumbers were eaten simply sliced with a little salt and olive oil, but we have made tzatziki, plain cucumber sauce, avocado cucumber and hearts of palm salad, cucumber juices with pears and apples, and now this salad. My friend Eryn told me about about this cucumber soup that I have to try, which might just be next. Their refreshing taste allows me to cling to summer just a little bit more and reflect on what a great one we had.
QUINOA CUCUMBER TOMATO AND WHITE BEAN SALAD
Serves 4 as a main 8 as a side
Add white beans and kalamata olives to large bowl with cooked quinoa. Dice tomato and cucumber and stir with quinoa mixture. Whisk lemon, olive oil, salt and pepper and pour over salad. Stir and adjust salt and pepper to taste.