Wednesday, May 26, 2010

Eat This

I don't really post recipes here, mainly due to the fact that there are plenty of other bloggers who do a much better job of it than I do. Not only that, I'm not the most creative cook. I love working with other people's recipes, and I will customize them to some extent, but in our house, Rob is the one who invents recipes. I'm the one with a cookbook fetish.

However: occasionally I do come up with something worth saving, and this one might be the best yet. I liked it enough that I'm going to share it here. But first, here's the story behind the recipe. Last night, we ate a completely vegan meal. This isn't entirely unheard of in our house, but neither of us is vegan. We're not even vegetarian. I'd call us equal-opportunity eaters. But we do love vegetables and try to consume as many as possible, so the menu I settled on last night was pita chips, beet hummus, and some sort of vaguely Middle Eastern salad. The beet hummus was really tasty (though I ended up adding about a tablespoon of olive oil to increase the smoothness) but I was very proud of myself for inventing this salad. Sorry, no picture. The salad was consumed before I thought of busting out the camera.

Cucumber-Mint Salad

2 large or 4 small servings

1 cucumber, peeled, quartered lengthwise, and sliced thickly
1 tomato, diced
4 radishes, thinly sliced
1 green onion, thinly sliced
1 avocado, diced
2 tbsp mint leaves, chopped
1 tbsp parsley, chopped

Dressing:
juice of ¼ lemon
olive oil
pepper

Combine salad ingredients and toss. Whisk dressing ingredients and drizzle over salad.

4 comments:

tanita davis said...

Ooh, yum. I'm a cucumber addict, so this sounds fab. I'm putting it away with my lentil salad recipe...

David T. Macknet said...

Caught my eye, too (because of the avocado - cucumber girl can leave those aside for me, thanks). Yum!

adrienne said...

Beet hummus? Really? I have so got to try that.

The salad may be a good option for me, too, as I have mint and parsley growing rampant in my yard just now.

I am also an equal-opportunity eater, but I've always eaten a lot of vegetarian meals. I have more and more vegan friends these days, so I'm becoming more aware of that, in particular. Many of my all-vegan meals involve avocadoes.

a. fortis said...

I do love the avocadoes, but I don't think that leaving them out will be a huge issue, since I sort of put them in as an afterthought anyway. (They were 5 for $5 last week!)