Summer salads: cucumber salad & avacado salad on crostini

A couple of light and delicious salads that I've made multiple times this summer: cucumber and dill salad and avocado "salad."

delicious and refreshing cucumber and dill salad

I've made the cucumber salad a couple of times - trying to replicate what my mom made when I was little. And the avocado salad was really just an excuse to eat a perfectly ripe avocado in a simple, but delicious, way. Both can be made to your particular taste - they are perfect for just winging it.

Cucumber Salad with Dill (all of my measurements are approximates)
2 English cucumbers, sliced very thinly (if you only have regular cucumbers, slice them lengthwise and scrape the seeds out with a spoon)
1/4 c. white wine vinegar
1 t. salt
1 t. sugar
2 T. fresh dill, finely chopped
squeeze of lemon juice
drizzle of olive oil (optional)

I used an awesome Benriner mandoline from Japan to slice my cucumbers. If you don't have a mandoline, just slice them very thinly with a sharp knife.

Put the cucumber slices into a large bowl and add remaining ingredients. Stir well.

Chill for several hours or overnight to let the cucumbers pickle a bit. (I don't bother to drain my cucumbers until right before serving. If you prefer to drain your cucumbers, slice and add the salt, let sit for 30 minutes, then drain; add the remaining ingredients.) Enjoy!

ingredients for the cucumber salad - simple and delicious

my awesome Benriner mandoline

it slices the cucumber so thin you can almost see through it!

the mandoline made quick work of 2 cucumbers

add in the remaining ingredients and stir well

so refreshing on a hot summer day!

Another delicious "salad" I made several times this summer is this avocado salad. It's so easy.

Avocado Salad
1-2-3 ripe avocados (or however many you plan to serve)
squeeze of lemon (or lime) juice
drizzle of olive oil
sprinkle of flaky sea salt (I used my fancy sea salt I bought this spring in Iceland...perfect!)

Cut each avocado in half, lengthwise; remove pit.

With the avocado half still in the skin, slice into 1/4" slices (or however thick you prefer). Using a large spoon, slide it between the avocado flesh and skin to easily lift your slices out.

Gently fan the slices on a plate or platter and squeeze the lemon (or lime) juice over the slices. Drizzle a bit of olive oil over the avocado and finish with a sprinkle of sea salt.

Serve with a loaf of fresh bread or crostini. Just looking at these pictures is making me hungry!

perfectly ripe avocado slices

so delicious (and healthy)!

Bye for now...
 

Chopped Kale Salad with Tahini Dressing

I went to an Eat Like a Yogi vegan cooking class about six months ago with Siri Bani Kaur of Kundalini Yoga Boston. Most of the dishes were also raw. To be honest, I wasn't expecting to like the food as much as I did but everything was great. The Kale Salad recipe was so delicious that I've adapted it, and the tahini dressing slightly, and made it several times since the class.

Chopped Kale Salad with Tahini Dressing, adapted from Siri Bani Kaur's recipe
Kale Salad
1 bunch of kale
3 medium carrots
1 avocado
1 pint of grape or cherry tomatoes
1 English cucumber
1 small red onion, finely diced
~ 2 c cooked quinoa, optional

Tahini Dressing
1/4 c Tahini
2 T Brewer's yeast
2 cloves garlic, pressed
juice from 2 lemons
3 T extra-virgin olive oil, to taste
1/2 t sea salt, to taste
freshly ground pepper, to taste
3 T water, or as needed

This recipe makes a huge amount, so make it when you have guests (or decrease the ingredients). It will last for a few days, but because everything is raw, you'll want to enjoy it quickly.

Chop the ingredients for the kale salad into bite-sized pieces and place in large bowl (I use the largest bowl I have or a large cooking pot); add the quinoa. Gently mix together so you don't mash the avocado.

For the dressing, mix all ingredients except the water. Add the water a little at a time, until you get the consistency you like. Add the dressing to the vegetables and stir gently.

Enjoy!

the easiest way to cut up an avocado...slice top to bottom
and then across...

and then scoop out with a spoon

all of the chopped up veggies

kale is washed and ready to be chopped into bite-sized pieces

the quinoa cooks while I chop up the veggies

ready to mix everything together

the tahini sauce is ready too

pour the sauce over the vegetable-quinoa mix and stir gently

done...so healthy and delicious!

served with some french bread crostini

yum!!

Bye for now...