Herbed Cucumbers with Raspberries
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Author Notes: I tried to keep it fresh and simple. I grow my own herbs so it was a natural! I used what I had on hand, but you can use the herbs you like. Also, remember some herbs like rosemary have strong flavors, so a little goes a long way. I chopped all my herbs together instead of chopping them, then mixing them. Also,I used two different kinds of cucumbers for appearance and taste. - Laura Kay Bilanovic
Serves 4
- 2 medium cucumbers, peeled and sliced thin
- 2 mini gourmet cucumbers, skin on,sliced thin
- 4 large apple mint leaves
- 4 large sorrel leaves
- 1 sprig pasley
- 1 small sprig rosemary, leaves removed from stem
- 1 tender base of lemon grass
- 2 sprigs lavender
- 6 fresh steva leaves
- 6 leaves chives
- 4 leaves sweet basil
- 1 sprig Thai basil
- 1 sprig Vietnamese basil
- 4 leaves holy basil
- 1 lime (the juice)
- 8 oz. raspberries
- Eadible flowers, such as Australian violets, lavender, calindula,etc., for garnish
- 1 pinch Kosher or sea salt
- peel and slice cucumbers
- rinse and slice mini gourmet cucumbers
- salt cucumber mixture with a "pinch" of Kosher or sea salt. Salt may be omitted
- squeeze the juice of 1 lime onto cucumbers
- rinse herbs and chop them together
- add herbs to cucumbers
- add raspberries to cucumbers and herbs
- garnish with flowers (optional)
- This recipe was entered in the contest for Your Best Cucumber Recipe
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