Before sharing this tasty spring recipe, I want to say thank you to everyone who read and commented on Eileen’s guest post, The Summer I Broke Up with Swimsuit Season. I was touched by her bodily reclamation–screw you, self-criticism!–when I first read it, and I had hoped that the post would resonate with Humble Foodie readers too. The wonderful comments it received are a testament both to the awesome community that reads this blog and to the need for more body positive messages in general. Let’s keep adding to the discussion–and let me know if you have an idea you’d like to share in the future.
In the meantime, it may not be quite warm enough to break out the swimsuits, but temperatures have finally passed 40 degrees here in Chicago. My picnic blanket made its seasonal debut today while I planted seeds in the garden: Georgia collards, Chantenay carrots, and an unnamed variety of lettuce.
My fingers and toes are crossed for more beautiful days to come. So far, I’ve celebrated spring by:
- taking out the trash with no shoes on (not recommended, ouch)
- unpacking summer dresses and debating whether or not I can wear them without turning into a popsicle
- testing recipes for summer barbecues using the broiler instead of the grill
- choosing recipes for a garden party!
Entertaining is much more fun in the spring than in the winter. Even the smallest bit of outdoor space–a balcony, a deck, or a patio–lends sunshine and charm to a spring gathering. Whether you have the space for a garden party or would rather just have tea, light appetizers are a must when it’s warm outside.
These open-faced tea sandwiches, adapted from a recipe on The PPK, feature fresh mint and dill blended with creamy avocado for a refreshing take on the cucumber sandwich. My version is paleo, gluten free, and vegan friendly, appealing to friends across the dietary spectrum.
When I took these to a potluck, I made the filling right before leaving my house and sealed it into a Ziploc bag. I put the already-sliced cucumbers into a Tupperware container and headed out. When I arrived, I quickly assembled the tea sandwiches for maximum green freshness–no icky brown avocado.
- 2 ripe avocados, kept cold in the fridge
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup peeled and chopped cucumber (about 1/2 large cucumber)
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh dill
- to serve: 1 1/2 large cucumbers peeled in strips and sliced
- Prepare the spread by pureeing avocado, lemon juice, and salt in the food processor until smooth. Add cucumber and pulse until finally chopped, then add mint and dill. Pulse again so they are just combined.
- Put the filling in a plastic bag, squeezing out all air. Let sit in the fridge while slicing cucumbers.
- Peel cucumbers, making sure to leave some of the peel on in stripes for decorative appeal. Cut off ends and cut into 1/4-1/2-inch slices.
- Cut one corner off the plastic bag and use it to pipe the spread onto the cucumber slices in spirals.
- Enjoy any extra spread as a dip with other fresh vegetables.