Serpent Cucumber Salad Recipe

I love this time of season! County Line Harvest pops out with some fun varieties. David is proud of his basil and very passionate to grow it. This week we have beautiful serpent cucumbers, fresh basil, corn, and gypsy peppers.

In this recipe I use the cucumber seeds inside the dressing. It gives the cucumber more crunch by scooping them out, and gives you the benefits of the hydration, fiber, and minerals from the seeds.

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Serpent Cucumber Salad

Author Kali Star

Ingredients

The Salad

• 1 serpent cucumber
• 1 gypsy pepper
• 1 ear corn
• 1/2 an avocado
• green olives
• poppy seeds
• chili flakes
• sea salt

Dressing

• 1 tbsp red wine vinegar
• 2 tbsp nonfat greek yogurt or coconut yogurt
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 1/2 tsp black pepper
• cucumber seeds

Instructions

The Salad

1. Slice the cucumber in half lengthwise. Scrape out the seeds with a spoon and set them aside.
2. Cut the cucumber into slices, they'll be like half moons.
3. Char the gypsy pepper and the corn on the cob on all sides in a small cast iron skillet. Or just keep it raw. It's not necessary to char it but it can be fun. You can also char the cucumber before you slice it if you wanted to.
4. Slice the corn off the cob and cut the peppers into pieces.
5. Add the cucumber slices to a salad bowl, and then pour some dressing over the top. You might not need all of it, save the rest for later.
6. Then add the corn, pepper slices, slices of olives, sliced avocado, and basil leaves on top. Then sprinkle poppy seeds and chili flakes lightly on top.

Dressing

1. Put the seeds, the olive oil, lemon juice, and vinegar in a blender and blend until smooth. Then add the yogurt, salt, and black pepper and blend again. Don't let it warm up too much.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #serpentcucumbersalad