One of them is the cucumber. I have always loved it's crunch and refreshing flavor, but found that after I ate it, I found myself burping cucumbers for the rest of the day (maybe too much information :)). Luckily, in the last few weeks or month, I discovered that all cucumbers are not created equal, and also, that when I remove the seeds, this unpleasant side effect is no longer a problem (at least for me).
The revelation came in a serendipitous way. I was out with my little sister, on our way to the Academy of Sciences, when I got so hungry that I had to stop somewhere and grab a snack (I usually have snacks with me, but I had purposely made myself a giant mid morning breakfast of fried eggs, toast, avocado, early girl tomatoes and bacon to ensure I was full for our outing...my constant hunger is inexplicable!). When I realized that it was serious, we were right in front of the new location of a fabulous Mexican restaurant. We went in, and since I just wanted something to tie me over, I ordered one taco, and at the last minute, saw the cucumber salad (printed on the menu as: Fresh Cucumber Salad, Lime, Radishes, Chile) and couldn't resist.
Some of my chef friends joke that I put lime in everything (not true!), others agree with me in that most things taste better with lime (most definitely true!), but all of them are on the same page as far as the fact that I do love limes, and am prone to order anything that features it as a main part of the dish (most definitely true!).
When the salad arrived, it was as simple as it sounded. The cucumbers were cut on a bias, unpeeled and unseeded (the varietal was English cucumbers), the radishes were sliced thin on a mandoline, scattered freely around the plate, and the lime juice was so present that the aroma immediately filled the air. Specks of chili powder gave the pale green palette a fiery spark. When I placed one in my mouth I was blown away by how fresh, crunchy and satisfying a cucumber could be. Light yet filling, the lime and the cucumber perfectly balancing one another, and the saltiness and spiciness enhancing both flavors. Genius! Or as my lovely husband would say: " Sweet simplicity!"
A few days later, on my birthday, I decided I had to make this salad for our afternoon gathering! I got some cucumbers, but unfortunately could only find regular ones and using my taste bud's memory, recreated the dish as best I could. It was wonderful, and I ate lots of it. Unfortunately, the aforementioned side effect made an appearance later that day. I packed some for my lunch the next morning (I have found that the salad holds incredibly well for up to three days, without the cucumbers getting mushy at all) and later that afternoon, I was once again attacked by the cucumber burp monster. I sadly thought it was over for the lime cucumber salad and I .
A few weeks later, we were in Auburn at my friend's farm for the weekend. They went out to their vegetable garden and came back in with several Armenian cucumbers and summer squashes. My friend E had made Pozole for dinner, so I figured I would contribute a nice fresh summer salad to the meal and try my luck with the cucumbers one more time. This time, I included the zucchinis, as well as some corn, tomatoes and avocados they had laying around the kitchen, and some thinly sliced red onions.
It was fantastic, but more importantly, there were no side effects!
We ended up taking some cucumbers and zucchinis back to the city with us, so the following morning, I made another batch, this time just cucumbers, zucchinis and a few slices of heirloom tomato (I had a few green zebras, which made the salad a beautiful green rainbow), no radish at all, and I seeded the cucumbers. I ate it a few days in a row, with no issues whatsoever!
This salad is extremely refreshing and light, and so easy and quick to prepare. Great for a first course, or an afternoon snack or mid morning break. If you have the same problem as me, I definitely suggest going out of your way to find either English or Armenian cucumbers, and why not, take the extra step of removing the seeds (better to prevent than lament). I hope you can still find some of these delightful summer veggies in your area, and if not, take note for next year. One of my favorite things about discovering or creating new recipes, is adding them to my mental repertoire and revisiting them every year, when the season that delivers whatever ingredients were the focus of that particular dish. finally arrives once again.
Cucumber and Zucchini Salad
Ingredients:
1 ea Small Armenian Cucumber (seeds removed...or not :))
1/2 ea Zucchini
1 ea Heirloom Tomato
2 ea Limes, juiced
2 ea Radishes, thinly sliced (optional)
1/2 ea Avocado, cut in small chunks
Salt (to taste but be generous, cucumbers need a decent amount)
Fresh Chili Powder (to taste)
Method:
Slice the cucumber in half lengthwise. If doing so, use a small spoon to remove the seeds. Then cut the cucumbers diagnoally into about one inch chunks. Slice the zucchini in half lengthwise and cut in chunks about the same size.
In a glass or other non reactive bowl, mix the vegetables and add half of the lime juice, the salt, the chili powder and radishes and avocado if using. Mix well (it's better to mix by hand to distribute the juice evenly and not bruise the delicate flesh of the fruits and veggies) and let sit for five minutes. Mix again, taste, and at this point, decide whether or not you would like to add the rest of the lime (or more salt) and add the chili powder ( I personally find that for this particular dish, you need to add almost too much lime juice -if there is such a thing- for the flavor to really be imparted into the cucumbers and have a lasting effect.
You can enjoy right away, or refrigerate for up to 4 days (maybe more, I just always finish it by day 3 :). If you are eating is a leftover, make sure to lighlty mix it again before consuming it.
Notes: If using radishes, it's better to enjoy the salad right away. When they sit, they bleed into the lime juice and also loose their crunch.
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