Cucumber Mint Salad with Cheryl & Carla – +3 Prize Points

by Aug 3, 2021Chronic Diseases, Community, Diabetes, Garrett Growers, Nutrition, Recipes

Garrett Growers farmers strive to send their best fresh produce to customers in the region.  However, vegetables sometimes come out of the farmers’ fields looking less than perfect – and that’s ok!  Most of the time, surface blemishes can be trimmed, and the rest of the vegetable is still usable. And having the freshest veggies grown locally helps keep any food waste to a minimum.  
In the video we assembled two bowls with half the recipe in each, so we could keep one “onion free.”  

Remember to start with clean surfaces and clean hands!  Happy cooking! 

Thanks to Oli for the filming assistance, and to the University of Maryland Extension for the use of their kitchen.  

And thanks to Carla for the comic relief.  

Recipe Card

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Cucumber Mint Salad

Difficulty: Beginner Prep Time 10 min Total Time 10 mins Best Season: Suitable throughout the year


Recipe by Cheryl DeBerry



  1. Wash the cucumbers and dry on a paper towel. Trim the ends and any blemishes. Slice lengthwise once, then slice into 1/4-inch pieces. Set aside.

  2. Wash and trim the onion. Chop finely. Set aside.

  3. In a medium bowl, combine vinegar, oil, and sugar substitute. Stir until sugar substitute dissolves.

  4. Add mint, onions, and cucumbers and stir.

  5. Add salt and pepper to taste.

  6. Cover and refrigerate for 3 hours before serving.


  1. James Cooney

    You didn’t state how much and what kind of vinegar to use. Presumably white.

    • Shelley

      Thanks for the question! Cheryl said it’s your preference (apple cider, red wine, white, or white balsamic)
      Let us know how it turned out for you

  2. Shelley Argabrite

    Oh Deb, you know how challenged I am with anything in the kitchen! Keep me on my toes 😉 The recipe card has been updated to show the amount of 1/4 Cup.


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