This Simple Salmon Salad is a great lunch idea from The Thankful Heart.
One July 1st The Thankful Heart. posted the following,
“Thankfulness is the beginning of gratitude. Gratitude is the completion of thankfulness. Thankfulness may consist of merely words. Gratitude is shown in acts.”
Henri Frederic Amiel –(1821-1861) Swiss philosopher & poet
I love this quote and wanted to share it.
These Brownies in a Mug take less than five minutes. You can also double the recipe for a quick dessert as a little something after dinner.
I’m always looking for quick, easy, delicious recipes which serve well as left overs or for lunch the next day. This cucumber soup is an ideal Dinner/Lunch option. The soup also serves well cool and makes an ideal, refreshing lunch on a hot summer day especially if you like to get outside of your cubical world during your lunch hour.
4 Servings; Total Time 30 min;
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1½ cups vegetable broth, or reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
¼ cup chopped fresh parsley, plus more for garnish
½ cup low-fat plain yogurt
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3¾ cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining ¼ cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.