Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Lemon cucumbers, which are round and sunny yellow, are a cheery alternative to everyday slicing cucumbers, especially in this refreshing summer salad.
Serves 6
4 small zucchini
2 lemon cucumbers
3 tablespoons fresh lemon juice
1 medium red chili, finely chopped
1/2 cup good olive oil
1 clove garlic, minced
1/3 cup mint leaf, chopped finely
Sea salt and freshly ground black pepper
Lemon cucumbers are like little bits of sunshine in your salad.
Prepare the zucchini and cucumber by peeling into thin, long slices using a vegetable peeler and place into serving bowl.
For the dressing, whisk lemon, olive oil, and garlic, and add the chili and mint. Season to taste.
Toss the zucchini in the dressing and let sit for 15 minutes to soften. Add cucumber just before serving.