Too-Good-To-Be-A-Vegetable Smashed Cucumber Salad

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Cucumbers boast a surprising amount of health benefits despite being mostly water! Here’s how:

• Hydration Hero: Packed with water, cucumbers are fantastic for keeping you hydrated, especially important during hot weather or exercise.
• Bone Boost: They contain vitamin K, which plays a vital role in blood clotting and maintaining strong bones.
• Weight Management: Low in calories and carbs but with some fiber, cucumbers can help you feel fuller for longer, aiding weight management.
• Digestive Aid: The water and fiber content in cucumbers promote regularity and can help prevent constipation.
• Potential Cancer Fighter: Studies suggest that certain plant compounds in cucumbers might offer some protection against certain cancers.
• Antioxidant Powerhouse: Cucumbers contain antioxidants that help fight free radicals in the body, potentially reducing the risk of chronic diseases.
• Skin Soother: The cooling and hydrating properties of cucumbers might be beneficial for soothing irritated skin.

And did you know ….

Cucumbers are actually classified as fruits. Because they develop from the flower of the cucumber plant and contain seeds, which is a key feature of fruits from a botanical standpoint. But in the culinary world, cucumbers are treated as vegetables due to their savory flavor profile and how they’re typically used in dishes like salads and pickles.

Let’s dive into this smashed cucumber salad, but it’s too good not to.

Here’s the ingredients needed:

• 2 firm cucumbers
• 1 tbs Gochujang Korean Chili Sauce
• 2 tbs sesame oil
• 1 tbs seasoned rice vinegar
• 1/2 clove black garlic, smashed & diced into a paste
• 1/2 spoonful red chili flakes (optional, for spice)
• 1/2 tsp Carrington’s Farm Organic Pumpkin Seed Oil
• 1 tbs toasted sesame seeds
• Spoonful scallions or green onions, sliced
• 1 tbs salt

Process

1. Peel the cucumbers in a pattern, leaving 1/2 inch between each peel. This will leave half of your cucumber unpeeled.
2. Slice each cucumber in half and in the middle.
3. Remove the seeds from each piece to reduce the amount of overall liquid.
4. Lay out your cucumbers in an area that you can smash them with a rolling pin, butchers knife or cleaver. Be very careful handling these large knives.
5. Smash the pieces of your cucumbers until each cucumber splits or almost splits. Don’t over smash them into mushy pieces.
6. In a medium bowl, sprinkle the cucumbers with 2 tablespoons of salt and toss to coat. Let it sit for 10 minutes, then drain the released liquid.
7. In a small bowl, whisk together the sesame oil, Gochujang Korean Chili Sauce, rice vinegar, black garlic, pumpkin seed oil (optional) and chili flakes and sliced scallions.
8. Toss the drained cucumbers with the tangy sauce.
9. Garnish with toasted sesame seeds and enjoy!