This is such a fresh and simple salad! The kids will love this after a hot day! Especially here in North Carolina, you can easily find fresh and crispy cucumbers using your SNAP dollars. And it’s fun to whack the cucumbers. Removing a few strips of peel from the cucumber makes it easier to smash—plus, it looks cool. Just keep your fingers out of the way, and go easy. You just want to soften them—not turn them into juice.
Sharp knife (adult needed)
Small frying pan or rolling pin
Small mixing bowl
Flexible spatula or spoon
1 English cucumber, washed, trimmed, and partially peeled
1⁄4 teaspoon kosher salt
1 teaspoon white or rice vinegar
- Put the cucumber in the plastic bag and put the bag on the cutting board.
- Gently hit the cucumber with the frying pan or rolling pin until it is smashed.
- Chop the smashed cucumber into 1- to 1½-inch pieces (if they’re not already small enough from smashing).
- Put the cucumber pieces in the bowl, add the salt and vinegar, and stir well. Taste a piece of cucumber. If it needs a pinch more salt or a splash more vinegar, add it and then taste again. Serve right away or cover and refrigerate up to 1 hour.
- Add 1 small garlic clove, peeled and finely chopped.
- Add 1 tablespoon soy sauce.
- Add 1 teaspoon toasted sesame oil.
- Swap in lemon juice for the vinegar.
Nutrition Facts can be found at:
Serving Size: 1 cup prepared salad, 1/2 of recipe (177g)
|Total Fat||7 g|
|Saturated Fat||1 g|
|Dietary Fiber||1 g|
|Total Sugars||3 g|
|Added Sugars included||0 g|
|Vitamin D||0 mcg|