Smashed Cucumber Avocado Salad
Cucumbers are in season during North Carolina’s hottest months, but whatever the temperature may be on a summer’s day, these annual vining crops will stay a few degrees cooler, thanks to their high water content – 96%!
Cucumbers have been cultivated for more than 3000 years and are now known worldwide for their quick growth (12 weeks from sowing to harvest!) and nutritional merits (the skin and seeds have the most vitamins and minerals!).
While the vast majority of cucumbers produced in the US are grown in Florida and Michigan, North Carolina is third in the nation for cucumber production, harvesting around 156 million pounds annually. How lucky are we to have a wide variety of locally grown cucumbers from farmers all over NC.
Stay cool this summer with crunchy NC cucumbers!
Smashed Cucumber Avocado Salad
INGREDIENTS
- 15 oz Chickpeas (1 can), drained and rinsed
- 1 T. Olive Oil
- 1 tsp. Old Bay Seasoning
- 1 tsp. Smoked Paprika
- 1 tsp. Garlic Powder
- 6 Cucumbers, cut in half lengthwise
- 1 Avocado, cubed
- 1/3 C. Cilantro, stems removed and minced
- 1 Scallion, finely sliced
- 1 Clove Garlic, grated
- 1 Lime, juiced and zested
- 1 1/2 T. Tamari or Soy Sauce
- 2 tsp. Maple Syrup
- 1 tsp. Sesame Oil
- 1/4 tsp. Red Pepper Flakes (optional)
- 1 T. Toasted Sesame Seeds
- Kosher salt
INSTRUCTIONS
- Preheat oven to 425F. Place the rinsed chickpeas on a clean kitchen towel and pat dry, discarding any chickpea skins that fall off.
- Transfer the chickpeas to a baking tray. Top with the oil and seasonings then toss so chickpeas are evenly coated. Bake for 25-30 minutes, stirring them halfway through.
- Place cucumbers cut side down on a flat cutting board, then with the flat side of a chopping knife, smack down along the length of the cucumber until it splits. Slice the cucumbers diagonally into half-inch pieces.
- Transfer cucumbers to a strainer and rest on top of a bowl. Generously sprinkle cucumbers with salt and allow to sit and drain for 10-15 minutes, discarding the excess water.
- In a bowl, mix cucumbers with the avocado, cilantro, scallion, garlic, lime zest and juice, tamari, syrup, sesame oil and seeds, and red pepper flakes until combined, then adjust seasonings to taste.
- Top cucumber avocado salad with chickpeas and enjoy! For a heartier meal, serve with prepared grain of choice.