Summer temps are climbing. We are averaging close to 100 degrees each day, with 100% humidity. I am not complaining too loud, we could be landlocked in Texas or Arizona with soaring temperatures approaching 115-120 degrees daily.
The summer growing season has ended here in north Florida except for the heat loving eggplants, okra, and peppers.
We are enjoying the last of the season’s farmer market cucumbers. Cucumbers can be timid but, seriously they can steal the show with a little added texture, and a handful of quality ingredients.
This cucumber salad sets the example cold and fresh, with an Asian twist of flavor. A perfect accompaniment to summertime BBQ, potluck, and a great alternative to a typical garden salad.
Farm Fresh Cucumber Salad
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
2 Tablespoons rice vinegar
1 Tablespoon soy sauce
1 small garlic clove, minced
2 Tablespoons honey
For the Salad:
1-1/2 lbs. fresh small kirby or similar cucumber
2 green onions, thinly sliced
1/2 cup fresh basil, chopped
1/2 cup fresh cilantro
1/2 cup peanuts, chopped
2 Tablespoons sesame seeds, toasted
Red chili flakes, optional
Prepare the dressing: Whisk all the dressing ingredients in a small bowl.
Combine remaining ingredients in a large bowl. Drizzle with dressing and toss until coated evenly. Garnish with desired toppings and serve, or keep covered and refrigerated up to 24 hours.