This article originally appeared in Well+Good.
Some spring vegetables soak up all the seasonal attention. (I’m looking at you, asparagus!) But the humble cucumber shouldn’t be overlooked as just another salad ingredient. With the right recipes, the star-power potential of a cucumber is as great as every other green vegetable from the garden.
Sure, you can slice a cucumber and throw it into a salad, but that doesn’t necessarily inspire a trip to the grocery store. A recent conversation in Well+Good’s Cook With Us Facebook group, however, is about to make you look at cucumbers in a different light.