My Local Box this week included two Indian cucumbers. They were almost gone in 10 minutes! 🙂 My kids loved these things! In fact I barely managed to salvage half a cucumber for this Persimmon And Indian Cucumber Arugula Salad! 🙂
(So yes, that means each of my daughters scarfed down half a cucumber!)
I prepped my Indian cucumbers just like I would an English cucumbers; seeded, peeled, and sliced. And like English cucumber, they are delicious!!
It’s actually easier to scoop out the seeds before peeling the cucumber halves.
3 cups or 1 bunch arugula
several sprigs of fresh dill, chopped
1/2 Indian cucumber, seeded, peeled, and sliced
2 small persimmons, sliced
1/4 c. goat cheese
1/4 c. roasted sunflower seeds
1/4 c. balsamic vinegar
1/4 c. olive oil
1/2 t. salt
1/8 t. black pepper
1. Toss arugula, dill, cucumbers, and persimmons in a medium sized bowl.
2. Combine vinegar, olive oil, salt, and pepper in a small container with a lid. Shake vigorously for 1 minute to emulsify.
3. Pour dressing over salad mixture, and toss.
4. Plate the salad and sprinkle with goat cheese and sunflower seeds.
This recipe is part of Stephanie Weaver’s @ The Recipe Renovator’s Meatless Monday Blog Hop!