#crispcucumber

A refreshing and crisp cocktail that combines the cooling essence of cucumber with the tangy zest of lime, perfectly balanced with vodka and a hint of sweetness from simple syrup.

Ingredients: 2 oz cucumber-infused vodka. 1 oz fresh lime juice. 1/2 oz simple syrup. 4 cucumber slices. Club soda.

Instructions: In a shaker, muddle cucumber slices with lime juice and simple syrup. Add cucumber-infused vodka and fill shaker with ice. Shake well and strain into a highball glass filled with ice. Top with club soda and gently stir. Garnish with cucumber slices or lime wheel.

Prep Time: 5 minutes

Cook Time: 0 minutes

With this wonderful recipe, you can enjoy the real taste of Edo-style sushi. Wrapped in seasoned rice and nori seaweed, the delicate fish, creamy avocado, and crisp cucumber go very well together.

Ingredients: 200g sushi rice. 4 nori seaweed sheets. 200g fresh raw fish such as salmon, tuna, or yellowtail. 1 avocado, thinly sliced. 1 cucumber, julienned. Pickled ginger, for serving. Wasabi, for serving. Soy sauce, for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top edge. Arrange slices of fish, avocado, and cucumber along the bottom edge of the nori. Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll. Slice the roll into bite-sized pieces using a sharp knife. Repeat with the remaining nori sheets and ingredients. Serve sushi with pickled ginger, wasabi, and soy sauce.

Prep Time: 30 minutes

Cook Time: 0 minutes

This Mediterranean Fresh Herbs and Tomato Salad is a burst of flavor and freshness. The combination of ripe cherry tomatoes, crisp cucumber, fragrant herbs, and tangy olives make it a perfect addition to any meal or a light and healthy summer snack.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1/2 cup fresh parsley, chopped. 1/2 cup fresh mint leaves, chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: In a large salad bowl, combine cherry tomatoes, cucumber, and red onion. Add chopped parsley, mint, and basil to the bowl. Sprinkle Kalamata olives and crumbled feta cheese over the salad. In a small bowl, whisk together extra-virgin olive oil and red wine vinegar. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste. Chill in the refrigerator for 15-20 minutes before serving. Serve the Mediterranean Fresh Herbs and Tomato Salad as a refreshing side dish or on its own.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Heirloom Tomato and Chicken Toss salad is the perfect quick and delicious summer dish. It combines the vibrant flavors of heirloom tomatoes, tender chicken, crisp cucumber, and fresh basil, all brought together with a tangy balsamic vinaigrette and a sprinkle of creamy feta cheese.

Ingredients: 2 cups heirloom tomatoes, diced. 2 cups cooked chicken breast, shredded. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced heirloom tomatoes, shredded chicken breast, diced cucumber, thinly sliced red onion, and chopped fresh basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad ingredients in the large bowl and toss gently to coat everything evenly. Sprinkle the crumbled feta cheese over the top of the salad and gently toss again to combine. Serve immediately as a delicious and refreshing summer salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

The creamy avocado and crisp cucumber in these avocado sushi rolls taste great together. They are made with seasoned sushi rice and nori seaweed. They're a tasty and filling way to snack or eat something light.

Ingredients: 2 cups sushi rice, cooked. 4 nori seaweed sheets. 1 ripe avocado, sliced. 1/2 cucumber, julienned. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1 teaspoon salt. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Drizzle over cooked sushi rice and mix gently. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Place avocado slices and cucumber strips in a line along the bottom edge of the nori. Roll the sushi tightly using the bamboo mat, moistening the top edge of the nori with water to seal the roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Repeat with remaining nori sheets and ingredients. Serve the avocado sushi rolls with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 0 minutes