Cucumber Appetizers
Recipes for Appetizers Using the Bounty of Your Garden
Light, healthy, and simple appetizers using seasonal fresh cucumbers.
Summer vegetable gardens only have one drawback - it seems that everything ripens at once! Even for those without a garden, this is a great time to find fresh, inexpensive cucumbers at the grocery store or market. Dress up any party with the fresh, seasonal flavour and crunch of cucumbers!
Cucumber Salad
There are lots of recipes out there for cucumber salad. This one is a favourite because it's easy to put together, can (and should!) be made a day ahead of time, tastes light and refreshing, and looks lovely in a clear glass serving bowl. Swap out the dill for fresh mint or basil if desired. The trick is to slice the cucumbers and onion as thinly as possible.
- 2 medium-sized cucumbers, sliced very thin
- 1/2 medium-sized red onion, sliced very thin
- 2 tablespoons white wine vinegar
- 2 tablespoons plain yogurt or sour cream
- 1/2 - 1 teaspoon sugar
- 1 teaspoon fresh dill, finely chopped
- salt and pepper to taste
In a large mixing bowl, combine cucumbers and onion. Set aside.
Whisk together the white wine vinegar, yogurt, sugar, dill, salt, and pepper. Pour mixture over the vegetables and stir gently to combine.
Refrigerate salad for at least 4 hours or overnight. Stir well before serving.
Makes 6 servings.
Cucumber Salsa
Cucumber lends itself well to salsa, providing a bit of crunch and blending well with other vegetables. Kick up the heat with an extra jalepeno pepper! Serve this salsa with thick tortilla chips, or spoon some over grilled chicken or fish for fresh summer flavour.
- 2 medium cucumbers, seeded and chopped
- 3 medium Roma tomatoes, seeded and chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 small red onion, chopped
- 1 jalapeno pepper, seeded and diced
- 1 clove garlic, minced
- 2 1/2 tablespoons fresh lime juice
- 2 teaspoons fresh cilantro, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Combine all ingredients in a large bowl; mix well. Cover and refrigerate for at least 2 hours, or overnight. Serve cold.
Makes 10-12 servings.
Cucumber Cups
Cucumber cups are an easy and elegant way to present appetizers. Fill them with smoked salmon, rice or grain salads, a cream cheese blend, a small scoop of pate and some chopped herbs, or any other concoction!
To make cucumber cups, peel cucumbers and slice width-wise into 3/4-inch slices. Using a small spoon, scoop out enough of the seeds from the centre of the cucumber slices to hold the filling. Make sure there is enough of the cucumber at the bottom of the cup to hold the filling securely. Keep cucumber cups covered and refrigerated until ready to fill and serve.
