Wednesday Food Blogging

Cucumber and Poppy Seed Salad

The other day, I made this delicious curry dish, and wanted a little something cool to serve with it. This recipe for Cucumber and Poppy Seed Salad was just the trick. Though it's not a Thai dish, it reminded me of the Thai cucumber salad I love, but that takes a while to prepare.

Of course I used English cucumbers. That's the only kind that grow here. You might use your plain old American cukes if you have them, or whatever is growing in your garden. (My garden is currently serving geraniums, dahlias, and fuschias. I don't recommend them for dinner.)

This dish takes about 15 minutes to prepare. Here's how:

Potato, Fennel and Asparagus Salad

Tangy lemon dressing + asparagus, potato and fennel = yumm!

British asparagus is in season now, so I take any excuse to put it on my plate. This Potato, Fennel and Asparagus salad is delicious, especially with the lemony dressing. You could vary the vegetables in this salad, using red onion instead of fennel, or baked sweet potato instead of the potato. Experiment, but do try to use the dressing—it really was the star of this salad.

The leftovers the next day went well with the warm spring day.