Summer is here! Everyone is grilling out…except us. This Cucumber Salsa will be a perfect burger topping.
I’m just not a fan of cleaning and using the grill and I tend to do all my cooking in the kitchen. However, I’m not against eating off the grill, that’s for sure.
Michelle & I had another great M2 T3 night and we put together a fantastic meal that included this recipe for Cucumber Salsa. We served over some yummy grassfed BBQ bison burgers.
So you might be thinking what’s M2 T3? Well this is the third or fourth time we’ve gotten together with Bob & Michelle since they’ve been on summer break and we finally decided to give our cooking get togethers a name! Since 3 of the 4 of us are math geeks we had to incorporate something mathematical in our name and it just worked! M2 stands for Marla & Michelle (the cooks) :) and T3 stands for Tapas Taste Test.
The first cooking get together we had was Pinterest inspired since we had both been pinning all these delicious looking recipes and wanted to try a bunch at once. So we each made 2 different recipes and our Tapas Taste Test began. The last time we cooked at my house we made another group of recipes that Michelle nicely recapped on Eat Move Balance, but since all the recipes weren’t Pinterest inspired we didn’t want to have that in the name.
Last night’s dinner consisted of BBQ Bison Burgers on Paleo Almond-Flour Hamburger Buns.
We also made some Bella Buns (also known as a portobello mushroom), along with some Grilled Onions, Sliced Tomato, Cucumber Salsa and Orange Guacamole to top the burgers (or just eat them on their own.) :)
I made a Raw Zucchini Pasta recipe topped with Sun-Dried tomato sauce that I based off this recipe from Betsy. Plus I had to take advantage of the use of the grill so I also made a Grilled Kale & Swiss Chard with Ricotta and Plum salad.
Michelle topped us off with a delicious Vegetable Nori Maki Roll.
All perfect portions for the four of us and a great Tapas night! We’ve got lots of ideas for the next few M2 T3 nights and I can’t wait till our next get together. :)
- 2 cups persian cucumbers, finely diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- sea salt and coarse ground black pepper, to taste
Directions Makes 6-8 servings
- Mix the cucumber, red onion, cilantro and mint in a medium size bowl.
- Stir in the lime juice and olive oil.
- Season with salt & pepper to taste.
- Add more lime juice if desired.
- Serve as a topping for bison burgers, seared tuna or eat it right out of the bowl.
- Enjoy! :)