Cool As A Cucumber Salad It doesn’t get any easier than this! Let’s face it it’s hot! I mean VERY hot. August in Charleston, is not my favorite time of year. On the ranch in the San Joaquin Valley this summer, my cousin Celia served a version of this salad at dinner and it was love at first bite.

It’s cold, crunchy, creamy, filling and the perfect thing to eat when the heat is getting you down. Now the cold bowl is key, and in fact after I toss this together, (it only takes about 3 minutes) I put it back in the fridge for 10 minutes to make sure it’s as cold as I can get it. I serve the salad with chicken cooked in a cast iron skillet.This summer salad somehow makes August in Charleston bearable (thanks to Celia). I hope y’all will try it. The leftovers make a great lunch on top of some cool cottage cheese.

Cool As A Cucumber Salad

Ingredients

  • 1 Cold Salad Bowl
  • 1 Large English Cucumber (washed, peel on, but chopped)
  • 1 Large Ripe Avocado chopped
  • 3-4 Green Onions (chopped, used the white and green parts)
  • Salted/Roasted Sunflower Seeds approx 2 ounces

Instructions

  1. Mix the above ingredients together in a cold bowl that’s been refrigerated for at least an hour.
  2. Add to your liking your favorite bottled or homemade vinaigrette dressing
    salt and pepper to taste


Now I know I promised okra for my 3rd and final summer salad, but I just had to add this one in. Look for the season wrap up in a couple of weeks. Okra is my ultimate favorite!