A few years ago, my husband and I got it in our head that we wanted to garden. We planted some squash, tomatoes, peppers, and one of my favorite summer veggies — cucumbers. We got a little bit of everything except the cucumbers — we got exactly one the whole summer. Which is not nearly enough to satisfy my craving for the fresh crisp veggie all summer long.
One of my favorite ways to eat cucumbers is with a creamy dressing and lots of black pepper. There’s something about the combination of crisp cucumbers with the bite of bold pepper with cream to round it all out.
Because of this, they also pair really nicely with peppery radishes, which is what makes up the bulk of this salad. Some shrimp are added for protein and the dressing is a simple blend of Ava Jane’s Kitchen Avocado Oil, yogurt, and a bit of lemon. If you have some fresh herbs handy, that will brighten this up even more. It’s a simple, delicious lunch on a hot summer day.
- Combine the cucumbers, radishes, shrimp, and peas in a large bowl.
- In a separate bowl, whisk the oil, yogurt, lemon, and garlic. Season with Citrus Salt & Pepper
- Add to the salad and toss to coat.
- Serve immediately.
Use this again: This salad is best made when ready to serve. For one or two servings: Recipe can easily be halved or doubled. Store leftovers: This salad is best made when ready to serve.
Calories: 328kcal | Carbohydrates: 9g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 145mg | Potassium: 584mg | Fiber: 2g | Sugar: 4g | Vitamin A: 301IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 1mg