cucumber peach salad

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Here’s another quickie recipe! This is a really nice summer salad to have on the side when you’re out grilling or to bring on a picnic. It’s packed with flavor yet has a beautiful lightness to it. I really love the peach/cucumber combo, and the radishes add a little crunch.

Thinly slice 1 cucumber, 1 (barely ripe) peach, and 5-6 french breakfast radishes and combine in a bowl or on a plate. Drizzle olive oil, a squeeze of lemon juice, 1/2 tbsp white wine vinegar, 1/2 tbsp apple cider vinegar and salt & pepper onto the fresh cut slices and toss to combine. Have a try and add any more vinegar, oil, or lemon to taste. This is great freshly made, but can be made ahead and saved for a while as well.

Serves 2-3 people. Enjoy!

avocado crab rolls

 

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Crab! It goes well with avocado in this simple, easy to make hoagie sandwich. Go for it!

Ingredients

  • 12 oz crab meat
  • hoagie buns
  • 2-3 radishes
  • 1/2 celery stick
  • 1/2 cup chives
  • 1 avocado
  • 2 tbsp mayo
  • 1 tsp dill
  • 1 tsp old bay seasoning
  • lemon
  • salt & pepper

Directions

  1. If you have a whole crab or crab legs, prep & remove meat. Some guidance: how to clean & crack dungeness crab
  2. Blend the crab meat, sliced radishes, celery, chives, mayo, squeeze of lemon, old bay seasoning, and a dash of salt & pepper in a bowl.
  3. Scoop into hoagie bun along with avocado slices. Garnish with chives, and dill seasoning.