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 lemon cucumber vine |  herbs in old fountain (oregano) |  thyme |
 lemon cucumber |  cut in half, then again in half |  slice off seeds |  thinly slice (serrated bread knife) |
My husband loves any kind of cucumber & onion salad, especially with different vinaigrette dressings. So, I usually have a covered glass bowl of some type or another in the refrigerator to pull out as a side dish with dinner. I used "lemon cucumbers" from a vine that was "going crazy" on a trellis in my garden, plus sweet white onion and some fresh thyme (planted in an old birdbath). Super easy Homemade Lemon Vinaigrette.... it's all very healthy too, since very little olive oil ~ no refined sugar ~ no carbs.
LEMON CUCUMBER THYME SALAD
1 medium lemon cucumber (mine was thick, but not too long) ~ or any other cucumber
1/2 cup sweet white or yellow onion, diced
about 1 tsp. fresh thyme (if you don't have it, then 1/2 tsp. dried thyme leaves, crushed)
LEMON VINAIGRETTE
1 TB lemon juice.....................................2-3 tsp. extra virgin olive oil (I like very little)
2 tsp. light agave nectar........................1 TB white wine vinegar
1 tsp. lemon pepper seasoning...............1-2 tsp. Kosher or pink Himalayan salt
Whisk that all together
***
I sliced the cucumber in half length-wise, and then sliced each half in half again (length-wise). If you have seeds, just slice down the "pointed" part where the seeds are now. Then slice about 1/4" thick. Put into a bowl with the onions & thyme. Add the whisked salad dressing and toss to coat well. Put into a glass bowl and keep refrigerated (although it's perfectly fine if it sits out for hours on a buffet table). It will last for 3-5 days in the refrigerator (and I just add more cucumber or onion, as I need it).
LEMON CUCUMBER THYME SALAD
1 medium lemon cucumber (mine was thick, but not too long) ~ or any other cucumber
1/2 cup sweet white or yellow onion, diced
about 1 tsp. fresh thyme (if you don't have it, then 1/2 tsp. dried thyme leaves, crushed)
LEMON VINAIGRETTE
1 TB lemon juice.....................................2-3 tsp. extra virgin olive oil (I like very little)
2 tsp. light agave nectar........................1 TB white wine vinegar
1 tsp. lemon pepper seasoning...............1-2 tsp. Kosher or pink Himalayan salt
Whisk that all together
***
I sliced the cucumber in half length-wise, and then sliced each half in half again (length-wise). If you have seeds, just slice down the "pointed" part where the seeds are now. Then slice about 1/4" thick. Put into a bowl with the onions & thyme. Add the whisked salad dressing and toss to coat well. Put into a glass bowl and keep refrigerated (although it's perfectly fine if it sits out for hours on a buffet table). It will last for 3-5 days in the refrigerator (and I just add more cucumber or onion, as I need it).
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