Summertime, with garden fresh ingredients in full harvest, is the perfect time to try some tasty vegan recipes and this cucumber salad boat is one of my favorites. It’s light, fresh, cool, and best of all minimal cleanup because your cucumber is also your serving dish. The fresh crunch of the cucumber and corn, the creaminess of the avocado, and a little kick from the red pepper flakes and fresh lemon juice, make this a recipe you’ll enjoy year round. For a fast and quick version, head to my Instagram reel to see how I prepare the cucumber salad boat from start to finish.

Cucumber Salad Boat Ingredients (makes 4 boats)

• 1 ear of fresh corn, cut off the cob

• 1 avocado

• 1/2 heirloom tomato, diced

• 1 green onion, chopped

• 6 leaves of basil, chiffonade

• 1 Tablespoon Olive Oil

• 1 lemon, juiced

• 1 large hot house cucumber, cut in half and each side halved, de-seeded

• 1/2 teaspoon crushed red pepper

• Salt and pepper to taste
  
  

Cucumber Salad Boat Instructions

• In a medium mixing bowl, combine the corn, green onion, tomatoes, avocado, crushed red pepper, olive oil, and lemon juice. Combine until avocado is smooth and ingredients are well incorporated. Salt and pepper to taste. Add the basil leaves and give it a mix.

• Take your prepared cucumber (remove the seeds by sliding a teaspoon down the middle, leaving the center hollow) and salt and pepper the surface that will hold your avocado mix.

• Scoop heaping spoonfuls of avocado mixture into the cucumber boats. Top off with a little squeeze of fresh lemon juice and enjoy!