Serving cucumbers

Basically, the problem with cucumbers is that you can't do anything with them except eat them. 

You can't grate them up and use them in baking. 

You can't chop them and freeze them for later. 

So that leaves us mainly with salads .

Cucumbers are always great in a green salad of course. Or you can just slice them and serve them on the side with some Ranch dressing or dip. 

Sometimes if my menu needs a little more help and if I think of it in time, I will make one of these cucumber salad recipes. 

They are all easy to pull together, they look pretty in a bowl, they make enough for four servings, they're easy to double if you have company, and if you have some left over it will usually still be OK the next night.

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Cucumber Watermelon Salad (Martha Stewart) 

Combine 3 cups peeled and cubed cucumber with 3 cups cubed watermelon. 

Martha says to toss this with 3 Tbsp lime juice, ¾ tsp salt and pinch of pepper. I have found that using poppyseed dressing also works very well. 

Serve immediately. 

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Cucumber Salad (Martha Stewart) 

Slice several cucumbers and sprinkle with 1 Tbsp salt. Let stand an hour at room temperature. 

Drain and rinse under cold running water to remove salt, then squeeze dry in paper towels and place the cucumbers in a serving bowl. 

In a cup or small bowl, combine ½ cup sour cream, 2 Tbsp lemon juice, and 2 Tbsp chopped dill. Season with salt and pepper. 

Pour this mixture over the cucumbers and refrigerate up to 4 hours. 

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German Cucumber Salad 

Whisk together 1/3 cup sour cream or yogurt with 2 Tbsp fresh dill, 1 Tbsp white vinegar, 1 Tbsp milk, ½ tsp prepared mustard, ¼ tsp coarse salt and pepper, . 

Add 1 thinly sliced English cucumber and ½ cup thinly sliced red or yellow onion. 

Chill an hour before serving. 

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Sometime this spring I will also post some pickle recipes.