Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger finds the solution to whipping up a tasty dinner when its too hot to cook. This Cajun Chicken Cucumber Salad comes together fast, is refreshing and features local produce from 9 Bean Rows Farm, Spring Hollow Farm, Wild Things Forager and locally produced products from Deering’s Meat Market and Food for Thought.
Look for more of Kristin’s fresh and tasty recipes on her blog The Intentional Minimalist
- Farm fresh local cucumber Farm fresh local tomato
- Farm fresh local fennel
- Farm fresh local shallot
- Local wild leek blossoms
- Local smoked cajun chicken
- Wild leek infused olive oil (recipe link)
- Local wild leek vinegar
- Sea salt
- Ground pepper
Slice the top and bottom off of one small cucumber. Using a spiral slicer, slice cucumber into long ribbons. Plate one cup cucumber ribbons per salad.
Slice one cup tomato per salad and plate with cucmber ribbons. Remove one tablespoon fennel fronds per salad and plate with cucumber salad. Slice one small shallot per salad and plate with cucumber salad. Slice one half cup smoked cajun chicken per salad and plate with cucumber salad.
Remove one tablespoon wild leek blossoms from stem. Serve salad drizzled with one teaspoon wild leek infused olive oil, one teaspoon wild leek vinegar, a sprinkle of wild leek blossoms and a dash of salt and pepper.