We have had some absolutely stunning weather in Colorado these past few days. I know that we will have snow and cold again, and I even know that it won’t be long before that happens, but the gorgeous sunshine and warmer temperatures have me believing that summer is just around the corner.
Last summer had a few transformative moments for me, some things I did a little differently than I have in the past or than I normally would. Some special people moved further away, while other special friends found a spot in my heart. I spent many evenings walking in the sunshine, and many, many more days cooking vegetables that I had grown in my very first garden. Honestly, I love that memory – I even love that I spent most of those summer months with scratches on my arms and legs from wandering through my garden and weeding and harvesting. The thought of summer coming and my next garden has me thinking about what it might look like this year, how it might be different, what other transformations are on the horizon.
I guess that’s what spring is for, actually, isn’t it? New growth, small changes, an opportunity for renewal. Much like the new year has me exploring resolutions, I’ve noticed that this time of year has a similar feel to it, only it’s far gentler. There seems to be a subtle shift in the air that allows for the heart to open and be ready for the sunshine to come in. That thought makes me think that there is also a purpose in the inevitable last few cold weeks and even a few snow storms. I think that for me, at least, those colder days will provide an opportunity to sit quietly with a blanket and cup of tea or glass of wine and let the possibilities of spring settle in and take shape. I wish sometimes we all had simpler lives so that we could follow the natural rhythm of the seasons more closely.
On to this recipe – there actually is a reason that it came about! The thoughts of a summer garden reminded me of all the cucumbers that I had last year. They were so sweet and delicious and I ate them constantly. For a few weeks, there were so many that I was eating them three times a day. This salad became a favorite of mine because I happen to love Indian food and while it’s a lot simpler than the amazing dishes you can find in Indian cuisine, it does bring those warm flavors to the table incredibly fast. Sometimes that’s really all I’m looking for.
I hope you enjoy it!
Curried Cucumber Salad
3 cucumbers, peeled and thinly sliced
2 Tbsp. Paleo mayonnaise
2 tsp. fresh lime juice, about 1/2 a lime
3/4 tsp. curry powder
1/4 tsp. salt
2 Tbsp. parsley, finely chopped
1 scallion, sliced
1) In a small bowl, mix together mayonnaise, lime juice, curry powder and salt.
2) In a serving bowl, place the cucumber slices, parsley, and scallions. Pour the dressing over the salad and toss to combine. Taste and adjust seasonings. Enjoy!
2 thoughts on “Curried Cucumber Salad”
For the love of yum, Michelle! This was soooo good! The heat wave is arriving, so I am stalking your salad boards and I have not been disappointed! I made this with cucumber noodles and added cooked cubed chicken breast (I only used 1 cuc to accommodate for the chicken added) and it was slurped up super quick by kiddo and adult alike! And it was so fast and easy to make, going into my salad arsenal for sure!
What a treat to have your comment today! I am so glad that you all loved this salad. I love the addition of chicken – a meal in a bowl is never a bad idea!