Greek Cucumber Salad

My garden is overflowing with cucumbers right now and I’m looking for new recipes to use them up. I love cucumbers and this salad was so refreshing especially with this heat wave we’re stuck in. I made it for dinner one night with grilled chicken and it was so good. Madeline ate three bowls of it! It would be great for a picnic too. You could prep all the ingredients and then mix it up right before your ready to eat.

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Chickpea, Tomato and Cucumber Quinoa Salad

We had a little taste of summer a couple weeks ago and when that happens, I try to spend the least amount of time in the kitchen! Luckily for me, we finally bought a grill this year and my husband has been doing a lot of cooking…which gives me a little break in the kitchen. Grated, I do love cooking, but there are days when one child is hanging on your leg and the other is asking you 500 questions…cooking is next-to-impossible.

This salad was one of those sides that I could throw together, while Ross made BBQ chicken legs and thighs on the grill. It was a super light salad and perfect for summer picnics, especially since it’s mayo free. I know I’ll be making it many more times this summer!

1 cup grape tomatoes, quartered
15 oz can chickpeas, drained and rinsed
1 cup diced english cucumber
1 cup quinoa, cooked
2 Tbsp red onion, minced
2 Tbsp cilantro, minced
juice of 1 1/2 limes
salt & fresh ground pepper to taste
In a medium sized bowl, combine all the ingredients right before serving. Season with salt and pepper to taste. If preparing ahead of time, keep in refrigerator until ready to eat. 
Source: Skinnytaste

Lobster Pasta Salad with Cucumber and Dill

Mother nature treated us to some nice weather last week and I need a little taste of summer. I found this recipe in the March issue of Everyday Food and loved it with a few modifications!

Coarse salt and ground pepper
1/2 lb small shell pasta
8 oz imitation lobster meat (shrimp was called for in original recipe)
1/2 english cucumber, halved lengthwise and thinly sliced
1 Tbsp dried dill
2 Tbsp light mayonnaise
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 tsp dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse with cold water to stop the cooking process. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice and dijon; season with salt and pepper.

Add dressing to pasta mixture right before serving and toss to coat.

To store, refrigerate pasta mixture and dressing separately, up to 1 day.