Cukes galore at Ft. Collins, Colorado CSA Happy Heart Farm inspired me to create this recipe back when I provided food demos monthly on pick-up days. It often turned into a party on these afternoons – 4 to 5 dishes for all of the members to taste based on what was being harvested. That hot summer the cucumbers were extremely plentiful, and it was an easy leap to hollow and stuff them for a light, cool entree.
This year my garden in Paonia rocked with pickling cucumbers, and as you may have gathered from previous posts – I LOVE pickles. But even I, after putting up enough kosher dills and curried pickles to feed the whole town, was wondering what to do when the stalwart plants kept on churning out more cucumbers. I gave some away to a friend, and then I let the cukes continue to grow, using them in salads. Then I remembered this recipe.
Wasabi Egg and Avocado Salad Stuffed Cucumbers
(By the way, I just finished the book in the above photo – The Dirty Life – by Kristin Kimball, and I highly recommend it. If you are into farms, food – and love it is a really well written, at times hilarious read.)
The Recipe – to stuff approximately 3 halved, medium cucumbers
- 4 boiled eggs, peeled
- 1/2 ripe avocado
- 1/3 c. quality mayonaise
- 1 tbsp. – or to taste wasabi (Japanese horseradish)
- 2 tbsp. minced fresh chives
- 1/2 c. seeded, finely chopped ripe tomato –the same amount of sweet red bell pepper would be wonderful, too
- 1 /3 c. minced carrot for garnish
- toasted sesame seeds for garnish
Peel and halve, then hollow cucumbers, set aside.
Finely chop boiled eggs, add avocado, chop. Stir in mayo and wasabi, along with chives. Gently fold in tomato. Stuff cucumbers and garnish with minced carrots and sesame seeds.
This recipe could be made with silken tofu – I’d add minced fresh ginger to this variation, or alternatively, a tuna salad. Enjoy!
To check out the Happy Heart Farm link here.
Wishing you all a wonderful day!