Marinated Cucumber Salad
You can serve this salad on its own or with grilled chicken or fish. Prep Time: 15 minutes.
Yield: Makes 4 servings
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Amount per serving
- Calories: 62
- Calories from fat: 7%
- Protein: 2g
- Fat: 0.5g
- Saturated fat: 0.3g
- Carbohydrate: 13g
- Fiber: 0.9g
- Sodium: 22mg
- Cholesterol: 1.7mg
- 1 cucumber, seeded and finely chopped
- 1/2 cup plain yogurt
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons minced fresh mint
- 1/8 teaspoon cayenne
- Salt and pepper to taste
- Fresh mint sprigs
- In a medium bowl, combine cucumber, yogurt, rice vinegar, honey, mint, cayenne, and salt and pepper to taste. Garnish with additional mint sprigs.
- Nutritional analysis is per serving.
- Chef Harland's salad tips:
- Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.
- Dry the leaves. Water wilts greens and dilutes dressing. A toss with a few paper towels picks up the moisture left by most salad spinners.
- Match greens with the right dressing. Butter lettuce and tender spring greens are best when gently coated with a lightly acidic dressing. Heavier greens can stand up to big flavors and stronger acids.
- Make it bite-size. Cut all your ingredients roughly the same size. This makes the salad easier to eat and keeps attention on the flavor.
- Let the flavors mix. When making a dressing, let the acid (vinegar, lemon juice) absorb the seasonings (garlic, shallot, spices, herbs) for at least 15 minutes before adding the oil.
- Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.
- Toss with your hands. No other tool is as gentle or gives you as much control.
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