Tag Archives: cucumber

Papaya and lime smoothie

Here’s another of my running-driven smoothie recipes. A bit lighter than the mango smoothie from a couple of weeks back, this smoothie is great to sip and rehydrate with–I like to make it for the afternoon following a long morning run, when it’s important to replenish all the lost sweat, but drinking JUST water starts getting a little old. The cucumber breaks the sweetness of the papaya, keeping the flavor fairly mild, and a twist of lime juice add a nice touch of acidity to the mix.

I would NOT recommend this smoothie as a candidate for beefing up with protein powder–the thick texture of the protein powder will quickly overwhelm the mild flavors of the smoothie.

Papaya and lime smoothie
serves 2

Ingredients
one small (~1 lb fruit) papaya
one cucumber
Juice of one lime
2 c. cold water

Method
Remove the skin and seeds from both the papaya and cucumber, and cut into rough chunks. Place into a food processor or blender with the lime juice and 1 c. water. Blend until smooth. Add additional water as needed, until desired consistency is achieved.

Cucumber salad with lemon feta dressing

Yes, another salad post. It’s funny, last year I remember having to make an effort to remember to make salads for lunch, but this summer they’re my default. I credit (or blame?) the weather. Last July I was wearing wool tights to work, this morning I dared myself to go bare-legged and I did not regret it. Not exactly Mark Twain’s San Francisco.

This week’s salad is a fairly classic Greek-inspired combination, with a few twists. I’ve recently become hooked on sun-dried olives and have been picking up a small container whenever I happen to drop by the Persian grocery. These olives are pungent and salty, with a softer texture than their fresh cousins. They’re also a little messy–make this salad too far in advance and you’ll find your cucumbers stained a deep brown!

The feta based dressing is what really makes the salad. Mixing the feta with olive oil, mustard and dill makes for a creamy and tangy blend, which works well with the cool crispness of the cucumber (how’s that for alliteration?). Although I’m also a fan of simply adding chunks or crumbles of feta to salad, I do like the guarantee of feta in every mouthful that you get with this dressing.

Some notes about ingredient volumes/servings. As written, I would consider this salad more of a “side” than a main dish, but I have been enjoying it as my main meal at lunch as well by tweaking the proportions a little. If I’m doing this salad as a main dish for one, I’ll increase the chickpeas, and often add a chopped boiled egg as well. Recently I packed this salad for the office and tried mashing the egg yolk into a spoonful of dressing. Delicious!

Cucumber salad with lemon feta dressing
Serves 4

Ingredients

For the dressing
2 oz feta cheese
3 tbsp olive oil
Juice of one lemon
1 tsp dijon mustard
1 tsp dried dill

For the salad
2 large cucumbers, peeled, cut in quarters lengthwise, seeds removed and cut into ~1/2″ slices
2 c. chickpeas
1/2 c. sundried black olives, pitted and sliced into quarters

Method

1. In a food processor fitted with the metal s-blade, combine all dressing ingredients and blend thoroughly.

2. Mix together cucumber and chickpeas. Just before serving, add the olives and dressing. Toss together to ensure and even coating of dressing throughout the salad.