Summer has peaked. That may be a 🙁 for our beach lovers, but a 🙂 for Autumn lovers like moi!
In August, peak crops are squash, melon, and potatoes. Our favorites of summer: tomatoes, cucumbers, and corn have been proliferating and are about to be on the decline. A great way to use up your tomatoes is in pasta sauces, like the one I made for my grain-free lasagne. Later, I’ll have a recipe for crispy pickled cucumbers to make your cuces last through the fall.
BUT TODAY, I have this awesome salad recipe that goes well with your summer proteins like fish, grilled chicken, and cheeseburgers. It is super easy and a welcome change from the typical garden salad you may have on the side!
Simply dice up your tomatoes, I make it easier on myself by choosing sun gold tomatoes and halving them. Then I slice up a cucumber and make this easier by buying english cucumbers, which don’t need to be peeled. I half each round slice of cucumber and toss them in a tupperware with the tomatoes. To the veggie mixture, I add 2 TB. apple cider vinegar, 2 Tsp. dijon or homemade mayo, 1 bunch of coriander/cilantro, and 2 oz. of crumbled bleu cheese. I vigorously shake this mixture and serve up this deliciously creamy and tangy side salad! Yum!
PS If you want to make this salad go farther with your meal OR if you want it for lunch, then throw in some avocado to add substance and good fat!