Thai Cucumber and Peanut Salad

This light and refreshing cucumber salad makes the perfect side dish.

I tend to stick with the classics. I must admit there is nothing tastier than a freshly picked tomato with a bit of salt. Sometimes I pick the grape tomatoes and eat them fresh from the vine. I have for years grew cucumbers, tomatoes and squash. I just added two blueberry bushes to my yard that will give me some fruit next year.


I have a few more cucumbers left in my garden. This year I have been truly blessed. Between my Mother-in-Law and my sister-in-law Mary, I have a bumper crop of wonderful cucumbers, tomatoes and peppers. I have canned dill and bread and butter pickles. I have made the traditional cucumber onion and vinegar salad more times than I care to admit.

This time I decided to shake it up and make a Thai cucumber salad. I love the crunch of the peanuts but felt that red onions were a bit strong so I left them out.

Thai Cucumber and peanut salad

Ingredients:

1 large cucumber sliced

1/2 cup salted peanuts chopped

2 tablespoons chives

1 jalapeno pepper seeded and minced fine

1/4 cup lime or lemon juice

2 tablespoons avocado oil

1 tablespoon fish sauce

2 tablespoons sugar

1 garlic clove minced

Directions:

In a large bowl combine cucumbers, peanuts and chives and pepper. Set a side.

In a small bowl combine lime juice, oil, fish sauce, sugar and garlic. Combine dressing until sugar is disolved. Mix with cucumbers and allow to sit for 1/2 hour before serving.

Peace be with you,

Veronica