March 9

A few weeks ago at the farmer’s market, I had a bunch of bagels leftover. The lady next to me was selling cucumbers and we bartered our wares. I ended up with a lot of cucumbers. Four huge english cucumbers to be exact. On top of that, my boyfriend was out of town for a few days, so I was left to consume them on my own. While I could have easily juiced them, I got hooked on making cucumber salad. I would make a big bowl of salad, thinking that I would have leftovers hanging out in the fridge (it is definitely the type of salad that improves as it sits). But, instead, I would end up eating a whole english cucumber in one sitting. I couldn’t stop. It was delicious.


I grew up eating mayonnaise based cucumber salad. My grandmother made it all of the time and it was the type that definitely sat in the fridge for a good while before it was served. You would end up with fully soft cucumbers, which have a special place in my heart, but I think I prefer a little crunch these days. I also decided to add some avocado in one of my renditions that past weekend and I loved the creaminess contrasting the crunchy cucumbers. Overall, it was a pretty addictive little lunch that I could eat over and over again.

This cucumber salad is all about the acid balanced by some mayonnaise. Lemon, vinegar, mayonnaise and a healthy pinch of salt make this a simple but delicious dressing. I love the sharp red onion, thinly sliced, and mellowed out with all of the acid in the dressing. The better your cucumbers, the better the salad will be. Slice them thin but not too thin for a bit of crunch and you will have a total winner on your hands. It will make you wish you had 4 english cucumbers just sitting around in your fridge, waiting to be made into this salad over and over again.