Crisp, cool and refreshing, cucumbers are the perfect addition to salads. Cubed cucumbers work particularly well because removing the watery seeds prevents them from turning salads soggy. Add cubed cucumbers to salad full of diced fruits and veggies like watermelon, tomatoes and avocado. When purchasing cucumbers, look for firm specimens that are free of blemishes and bruises. Cucumbers sold in supermarkets are often coated in a thin layer of wax to prevent them from drying out. Unwaxed varieties are usually wrapped in plastic wrap. Store cucumbers in your refrigerator's crisper drawer for up to seven to 10 days.
Things You'll Need
- Vegetable peeler
- Cutting board
Cut off both ends of the cucumber and remove the skin with a vegetable peeler. If the cucumber is unwaxed, you may leave the skin on, if you prefer.
Cut the cucumber in half lengthwise. Scoop the seeds out using a spoon. If your cucumber is particularly long and unwieldy, cut the pieces in half crosswise.
Lay the cucumber on the cutting board, cut side facing up. Cut it into strips lengthwise to the width of your choosing, somewhere between 1/4 inch and 1/2 inch wide.
Arrange the cucumber strips side by side and slice them again crosswise, about 1/4 inch to 1/2 inch thick, depending on the width of the strips. The cucumber pieces will fall away into cubes, perfect for tossing into salads or enjoying on their own with a pinch of salt.
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