Stay cool this summer with these cucumber salad recipes.
We have been experiencing some serious southern California heat the last few weeks and I have the sweaty (glowing?) selfies to prove it. Heat waves roll in like a hot, humid fog and life becomes a little more, er, challenging. Want to go for an afternoon run outside? Forbidden. Feel like wearing your new long sleeve body suit? Don’t even think about it. Many hours are lost to lethargically – yet unavoidably – spacing out and you just can’t seem to shake the feeling that you are actually adding to the heat by radiating your own (hello top bun, goodbye makeup).
But one of the longest-standing challenges while riding out a heat wave is finding healthy and refreshing food options. Using the oven is NOT in the cards, a heavy menu is unappetizing, and you can only eat so many frozen grapes. So when running through dinner options, I focus on refreshing, light, and healthy foods. Enter cucumber, a summer staple. These hydrating bundles of vitamins are high in fiber, antioxidants, and potassium. They are known to reduce inflammation, strengthen bones, and revitalize skin. Cucumbers aid digestion and improve kidney function. So next time you’re fanning yourself in front of the open fridge, reach for a cucumber.
Below, find two of our favorite cucumber salad recipes. Enjoy!
Cucumber Quinoa and Garbanzo Bean Salad
2 cups quinoa
1 cup diced unpeeled cucumber
1 can garbanzo beans
1.5 cups red and yellow cherry tomatoes
1/2 cup chopped fresh dill
1/4 cup white balsamic vinegar
4 tablespoons olive oil
salt and pepper to taste
Cook quinoa in a large saucepan of boiled water until tender (approximately 10 minutes).
Drain and rinse with cool water. Transfer to a large bowl.
Add cucumber, beans, tomatoes, and dill to mixture.
Whisk vinegar and oil in small bowl and pour over mixture. Season with salt and pepper. (Add feta cheese if desired.)
Cucumber Tomato and Avocado Salad
1.5 cup cherry tomatoes
1/2 cup chopped red onion
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup fresh chopped parsley
Juice of fresh lemon
Salt and pepper
Chop avocado, cucumbers, onion, and tomatoes into same-size small pieces and drizzle with lemon juice. Add to large bowl.
Whisk red wine vinegar and olive oil in small bowl. Pour over mixture.
Add chopped parsley and add salt and pepper to taste. Toss gently. (Add feta cheese if desired.)
+What is your go-to recipe when the weather heats up? Please share in the comments.
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