To celebrate this warm day we’re having I thought I’d share this recipe that’s been rolling around in my head a while for hot ‘n cold cucumber jalapeno salad.
I few days ago I wanted to make cucumber jalapeno popsicles, I don’t know why, but they sounded weird and delicious at the same time. Problem is, I don’t own popsicle molds and I have no interest in buying another kitchen gadget that I’ll probably only use once. I let the idea go but the combo of cucumber and jalapeno kept intriguing me.
I liked the idea of cool cucumbers mixed with spicy jalapeno, it just needed a little dressing. So I used my dad’s cucumber salad recipe as the base but added some extras to it. The results were perfect. Pretty sure I’ll be making this one again as the weather gets hotter.
Cucumber Jalapeno Salad (vegan, gluten-free)
1 hothouse cucumber, sliced very thinly
1/2-1 jalapeno, deseeded and deribbed
1/2 carton of small tomatoes
1/2 bell pepper
2.5 tablespoons garlic infused olive oil
4 tablespoons white balsamic vinegar
1/2 tsp salt
1/2 tablespoon minced garlic
Juice of 1/2 lime
sprinkle of sugar, or sub maple syrup
2 green onions
Slice cucumber very thinly, approximately 1/16″, so they are almost see through. This will help the cucumbers absorb the dressing.
Next slice jalapeno, tomatoes and bell pepper. I cut my jalapeno very finely so there weren’t any huge hot bites. I also only used a half of the jalapeno but if you like it hot, add the whole thing. Place all vegetables to a big bowl.
Add remaining ingredients to the cucumber mixture.
Let the salad sit for 30 minutes in the refrigerator allowing the flavors to meld together. The salt will draw some of moisture out of the cucumbers so the salad will be a little soupy. Don’t discard the liquid, it’s the best part. You can use some bread to sop it up at the end!
Enjoy and Exhale!