I love sandwiches, cucumbers, and Arugula. This recipe that I originally posted back in April of 2009 takes these three ingredients and puts them together in a simple, delicious, and fork-free-eating way. I know you will enjoy this one. You can also use the cucumber sandwich concept with other sandwich ingredients. You can even leave the cucumber skin on if you desire. Or replace the Arugula in the recipe with your favorite seaweed. The “sandwich” possibilities are endless.
Salad Stuffing Mix.
1 tomato chopped into little chunks
1 avocado peeled, stoned, and chopped into little chunks
1-2 cups dehydrated Arugula
dash of sea salt or to taste
1-2 tsp minced garlic
1-2 tsp Bragg’s Amino Acids
1 T hemp seeds
extra cucumber (left over from scooping)
Mix all the ingredients real well, season to taste.
1-2 cucumbers (depending on the size)
Peel the cucumber(s) and slice them in half. (I used a very large cucumber for this recipe and cut it in half). Scoop the insides out. You can use the insides if you want or toss them. (I used the insides with the salad stuffing mix). Lightly season with sea salt and your favorite herb mix if desired.
Carefully stuff the cucumbers with the salad mix, and pack well being careful not to break the cucumber. Garnish as desired and serve.
Tightly wrap the sandwiches in saran wrap and store in the refrigerator. If peeled they will only keep for about a day to a day in a half – just enough time to take them to work for lunch. If not peeled, they could stay fresh for about 2-3 days depending upon the wetness of the stuffing.