This sauce/dressing/mayo just might make your summer, folks! It’s a Sriracha Lime Mayo with lots of cilantro. I made it for some fish tacos that the boy and I ate for dinner one night, but he ended up dipping chips into it, too. It’s good, y’all!
So with that recipe at hand, here’s an easy way to use those bountiful summer cucumbers that I think you’ll love. Next time you have an extra cuke laying around, chop it up and make this quick salad!
Slice the cucumber in half lengthways, and if it has a ton of seeds or seems very wet you can scoop out the watery seed part with a spoon (optional). Then chop into bite-sized slices about 1/4-1/2″ thick, depending on how much crunch you want. I used a pickling cucumber from a bunch that a farmer friend gave me, but you could use the slicing kind usually found at the store, too.
Drizzle that mayo over your cucumber slices and enjoy as an exciting first course, a colorful side, or a light snack! You can add fresh herbs (more cilantro, some parsley, or oregano would be good) for garnish if you like.
In Mexico they eat sliced cucumbers cold with a little lime juice and maybe a smidge of salt. They are delicious this way, and that’s how I thought to combine them with this mayo. I’ve also used this mayo on sandwiches, mixed into hummus, drizzled over southwestern-style soup, and on a shrimp/spinach salad.
Note on making mayonnaise: I had never made mayo before but was inspired by a Jamie Oliver book I found at the library. For my version, I didn’t have anyone to hold the bowl or slowly drizzle the oil while I whisked, so I made the recipe in a tall glass with my immersion blender and its whisk attachment going. The glass was heavy enough not to move, and the oil had no choice but to get… EMULSIFIED!!