What do you consider cooking? Does cooking have to mean turning on a heat source? Or can it simply be getting hands-on with food by chopping, mixing, and serving? When I talk to patients, friends, and family about getting in the kitchen, people often shly admit to me that they don't know how to cook. When I ask them how they define "cooking" they start talking about their appliances- the stovetop and oven mostly. While I think those are invaluable kitchen fixtures that help prepare meals, they are not the end-all-be-all to cooking!
Cooking can be as simple as picking up a knife, whatever kind you have in your kitchen, and guiding it through some fruits and veggies. Cooking can also be opening up a can of beans. It can also mean mixing ingredients in a jar and shaking them to make a dressing. None of these steps required a heat source, yet I consider them all methods of cooking!
That's what I wanted to showcase with this refreshing Plum Cucumber Salad. It's a raw recipe that's perfect for summer and anyone trying to add more plants into their diet.
If you've never mixed fruits and vegetables together in a salad you're missing out and I welcome you to try this recipe! The sweet, soft plums perfectly compliment the crunchy cucumber. To round it out, add in your favorite legume- I used canned chickpeas, but you could certainly do white beans or even edamame. And for the finishing touch, a nutty but sweet dressing that honestly goes well on any summer salad.
I hope you all enjoy and find more opportunities to "cook" salads like this one. And don't forget to tag @eat.well.together on social media when you make this salad for a chance to be featured and help spread the message of easy cooking!
Plum Cucumber Salad- serves 4 as a side salad
- 2 medium sized kirby cucumbers
- 1 pint small red and yellow plums, about 10-12 plums
- 1 can rinsed low sodium chickpeas, or 2 cups cooked from dried
- 1/4 cup tahini
- 2 tbsp honey
- 1 tbsp lemon juice
- pinch of salt
- To prepare cucumber, slice in half lengthwise, then cut those halves in half so that you have 4 long spears. Cut those spears into small-medium sized pieces (see photo for reference if needed, but really whatever size you like to munch on is good!).
- Slice plums in half, remove pit, and cut into quarters. To a large mixing bowl, combine cut plums, cucumbers, and chickpeas.
- In a glass jar (with a lid, such as a Mason or Weck jar), combine the tahini, honey, lemon juice, and a pinch of salt. Shake vigorously until combined, then drizzle over salad. Serve as a side at your next picnic, or make into a more complete light lunch by serving over spinach leaves and adding a whole grain, such as wheatberries or bulgur.