On the Farm: Cooling Cucumber Salad

Guest Blog Post by Carolyn Herriot

Grower of IncrEdibles!

The great thing about summer is there is always something growing in the garden. Right now, it happens to be cucumbers. With these green beauties ripening in droves, it is the perfect time to make this easy and refreshing salad.

Just in case you need a reason to eat your cucumbers, here are just a few to get you excited about this amazing vegetable:

  • Fresh cucumbers are made mostly of water and electrolytes, which helps prevent dehydration.
  • They contain three different lignans (unique polyphenols) that may reduce the risk of cardiovascular disease and fight different types of cancers.
  • Fresh cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.
  • Cucumbers are a good source of vitamin C, beta-carotene, and manganese.

For more information about the health benefits of cucumbers see MedicalNewToday.com‘s article Cucumbers: Health Benefits, Facts, Research.


Cooling Cucumber Salad Recipe


2 lbs cucumbers, peeled and thinly sliced (a mandolin works well for this)

2 green onions, chopped small

1 garlic clove, finely minced

1/2 cup cooked basmati rice or quinoa

Dressing Ingredients

4 tablespoons apple cider vinegar

1 teaspoon liquid honey

2 teaspoons dried dill or 2 tablespoons fresh dill, chopped

1/2 tsp salt

1/4 tsp black pepper

How To

1. Combine the veggies, cooled grain and dressing.

2. Leave in the refrigerator to marinte for about 2 hours before serving.

3. This refreshing salad will keep refrigerated for up to 3 days.

Image result for picture of carolyn herriot

Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.


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