SEEDLESS ENGLISH CUCUMBER RECIPES

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating strips and trim ends. If desired, halve lengthwise and scoop out the seeds. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you’re ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

Steps:

• To make cucumber juice, remove the skin of the cucumbers with a knife or a potato peeler.
• Slice and chop the cucumbers into a manageable size.
• Add the cucumbers to your blender or food processor.
• Blend for 1-2 minutes for an even consistency of the juice.
• Pour the blended cucumbers into a sieve or cheesecloth, allowing the juice to filter through into a jar.
• Press the cucumber fiber with a spoon, squeezing out as much juice as possible.
• Discard the cucumber fiber.
• Add water, if necessary, along with lemon or lime juice, to taste.
• Refrigerate the pure cucumber juice. Once it is cooled, enjoy the chilled refreshing drink with your friends and family!