Serpentine Cucumbers, Heirloom Tomatoes and Dill Salad

 

Who knew that a cucumber and tomato salad could look this beautiful or sound this divine? You never know what you can find at the farmers market. This salad allows for so many different variations based on what variety of cucumber or tomato you use. There is a plethora of options.

This salad is great to take to potlucks or BBQs, and is so easy to make. Most of the work is in chopping the veggies.

For this creation, I used Serpentine cucumbers aka striped Armenian cucumbers which are so cool looking because they really do look like serpentine creatures.

I love the shape and texture of the ridges on the skin of these cucumbers. They have less seeds and thinner skin than cucumbers you normally find at the grocery store.

 

 

I used organic heirloom tomatoes in yellow orange and magenta colors. Below the tomatoes are flowering artichokes. The flower of the artichoke is so beautiful and makes for a really cool centerpiece decoration.

 

 

You can use any red onion. I found these cool organic Red Spring onions.

 

 

For the ingredients, there is no rhyme or reason to how much cucumber, tomato, or onion you use. Base what you need on how many people you want to serve.




Ingredients (serves 4):

  • 1 long Serpentine cucumber chopped
  • 3 Heirloom tomatoes chopped
  • 1/4 Red Onion chopped or 1 Red Spring Onion chopped
  • 5 sprigs of chopped fresh Dill
  • Brianna’s Blush wine vinaigrette – You can use any vinaigrette you want. The best to use is a sweet vinaigrette. I use pre-made vinaigrette because I am too lazy to make from scratch. Plus, this Brianna’s vinaigrette is one of my favorites because it has a cool sweetness that compliments all the veggies in the salad.

To make this salad, basically all you do is put all your chopped cucumbers, tomatoes and onion in a mixing bowl with the dill and massage in the vinaigrette. That’s it.

For the photo finish, I sprinkled on top some hemp seeds and chili pepper flakes.

Boom! Done. Easy.

 

Roasted Honey Sriracha Cauliflower

 

This recipe is one of my favorite ways to eat cauliflower because it’s so tasty and so easy to make. Plus, this cauliflower goes well as a side with almost any dish.

I used your typical white cauliflower for this recipe, but have some fun and try it using Romanesco also known as Roman cauliflower. I love the spiral, fractal look of Romanesco.

 

 




Ingredients:

  • Half a head of cauliflower cut into florets
  • 1 tbsp olive oil
  • 1 tbsp Sriracha sauce
  • 1 tsp honey (to make vegan use agave nectar)

Let’s start cooking:

  • Preheat oven to 400 degrees
  • Make sauce by combining olive oil, Sriracha sauce, and honey in a small bowl and mix well together.
  • Put the cauliflower florets in a mixing bowl.
  • Pour the sauce over the cauliflower and hand massage the sauce in with the florets to get them all nicely coated.
  • Place coated cauliflower on a baking sheet.
  • Roast for 15 minutes.

Enjoy!

Send this to a friend