We had some crazy weather last night–torrential downpour, thunderstorm, and no power for 5 hours. Of course this happens on the night friends were coming over for a BBQ. In the end, it all worked out and a BBQ in the dark was actually pretty fun! I prepared some steaks, shrimps marinated in a chili-garlic-orange sauce, Kimberly Snyder’s quinoa, avocado, and corn salad, grilled asparagus and peppers, homemade lemonade, and vanilla ice cream with sprinkled Skor bits. Deelish!
I snacked on this cucumber salad while preparing the food for the BBQ, which was part of Kimberly Snyder’s blog assignment. I hope you like it!
- 2 middle eastern cucumbers, sliced
- 1/2 cup frozen organic corn, thawed
- 4 radishes, sliced
- Juice of 1/2 lime
- 1/2 tsp rice vinegar
- 1 tsp sesame oil
- Pink Himalayan salt, to taste
- 1 tsp sesame seeds
Combine the cucumbers, corn, and radish in a bowl. Add the remaining ingredients to the vegetables.
Mix, and enjoy!