This is a refreshing dish that reminds me of a starter salad in a Thai restaurant. A great way to use the abundance of cucumbers growing in your garden!
6 cucumbers, peeled, deseeded, halved and sliced about 1/4 inch thick
¼ cup scallions, green tops only; finely chopped
½ bunch of purple basil (green is okay too), coarsely chopped
1 lime, juiced
¼ teaspoon red pepper flakes
1 teaspoon raw agave nectar
¼ cup shredded coconut
Mix all ingredients together. I consider this mildly spicy; add more or less red pepper flakes to adjust the heat.