A recipe example of “Less is More”. I am amazed that something so simple can be so good. I make versions of this Crunch all summer long, everyone loves it. The first time I tried this salad was at the home of a friend, she served just cucumbers and herbs to accompany our aperitivi, what a great idea!! This is a fun way to use all the herbs from your garden all summer long, try it!!
Cucumber Radish Herb Crunch
Letting the veggies sit in the lemon herb salt for at least an hour increases the flavor
3 large English style seedless cucumbers or 5 firm long homegrown cucumbers
10-12 large radishes
Herbs of choice mint, basil, parsley, thyme, oregano. chopped yielding at least 1 cup
Sea Salt 2 heaping tablespoons course grind (*Salt is our friend in this recipe…..the salt is the most important component but it must be Sea Salt Course grind)
2-3 large lemons or lemons and limes
-Peel and Cut the cucumbers, if seedy scoop away the seedy area cut into finger size pieces
-Clean radishes and cut into halves or quarters
-Add vegetables to a bowl, add the juice of your lemons, limes or combination of both
-Chop together all your herbs and toss them into the bowl with the cucumbers and radishes
-Let sit in or out of the refrigerator
-Serve as snack or as a salad
Here is another great alternative for a meatless meal. This thyme, lemon grilled shrimp , is easy to make, healthy and light. Great for appetizer, lunch or dinner , on top of a big mixed green salad or as a stand alone main course this dish takes no time at all and is well worth it. If you don’t have a grill use a grill pan on your stove, you will get the same results.
Thyme lemon simply grilled Shrimp
Easy, healthy appetizer or entree, light and fresh
-3 dozen fresh or frozen whole shrimp (note-I prefer the medium size for their tenderness)
-the juice of 2 fresh lemons
-3 tbls extra virgin olive oil
-5 sprigs of fresh thyme
-3 garlic cloves crushed
-sea salt and fresh ground pepper
-Devein the shrimp, rinse and place in a colander
-Heat the grill
-In a bowl add the juice of 2 lemons, the crushed garlic, sea salt, pepper add the olive oil stir with a small whisk add the thyme.
-place the shrimp one by one on metal or wood skewers 7 or 8 per (note-if using wood skewers, soak them in water so they don’t burn while grilling)
-In a shallow dish long enough to hold the skewers, add the marinade, let sit at least 20 minutes
-on a medium/low direct heat grill, place the skewers and grill 3-5 minutes per side…when the shrimp turn white they are cooked. Save the marinade in the dish to brush on the shrimp while cooking.
Serve along side or on top of a mixed green salad