The thermometer says 89 but it really feels like 95! I’m sitting here in my air-conditioned house with a fan gently blowing. I’m clearly not turning on the oven today. I need all the help I can get to stay cool. How about as cool as a cucumber? I know–too punny! But cucumbers are one of those plant foods that keep us cooler this summer. Did you know they’re 96% water? That will go a long way in helping me stay hydrated, which is a giant step toward staying cool.
A cucumber may not look too exciting. You find them in the produce section all year long. And you might think, there’s not much pizzazz going on here. Just slice it up and throw it into a tossed salad. But a cucumber is so much more. Let’s take a look at 5 delicious ways to crunch into some cukes and beat the summer heat.
Cucumber Noodles
Get out your spiralizer or vegetable peeler and turn your cucumbers into Cucumber Noodles (can we call them coodles?). Mixed with some chopped or grape tomatoes and tossed with some Meditteranean pesto, this is the perfect light and refreshing summer meal.
Garden Cucumber Salad
Cucumber becomes the star of the salad with this recipe. No lettuce allowed. Mix some thickly sliced cukes along with tomatoes, onions, olives, and a creamy dressing (also made from cukes). Why not enjoy it as the main dish for your next lunch? If you don’t feel like cooking, this is the way to go.
Cucumber Bites
How about some refreshing finger sandwiches with cucumbers? Cucumber Bites are a fun way to add some crispy cukes to a picnic lunch, a party, or just a family dinner. They are easy to put together when you have some cool hummus just waiting to be frosting for these delicious bites. Thickly slice a fresh cucumber, add some Heart-Smart Hummus (we’ve added red pepper for the hummus in the picture), top with some sliced tomato, and sprinkle with parsley. Delicious and gentle on your blood-sugars and waistline to boot!
Veggie Tabouli
I like to make tabouli with quinoa–it’s a hearty, grain-like seed that’s packed with protein and plenty of plant-strong fiber. Start out with 3 cups of cooked quinoa, then add a variety of vegetables:
- 3 tomatoes, chopped
- 1 diced cucumber
- 1 bell pepper, chopped
- 6 green onions., sliced fine
- 1 cup of fresh parsley, chopped fine
Add 1 cup of lemon juice with a 15 ounce can of garbanzos (rinsed and drained). Then season with salt and dried basil to taste. This is such a refreshing salad, I just can’t get enough of it!
Refrigerator Pickles
If you like the taste of dill pickles, but you don’t want to go to all the bother of canning them, here’s a pretty quick way to enjoy them this summer. In a 1 quart large-mouth jar, combine 2 sprigs of fresh dill (or a teaspoon of dried dillweed); 1/2 of a medium to large onion, sliced; 1-2 cloves of garlic (whole or sliced); 1/2 cup lemon juice, 1 1/2 cups water, and 3-4 teaspoons of salt or salt substitute. Fill the jar with sliced cucumbers and press them down tightly. Top with the remaining half of the onion. Put on the canning lid and ring, then refrigerate for a day or 2. These are the main reason I always grow some cucumbers in our family’s garden. Stay cool with a crisp pickle this summer!
