You can serve this salad on its own or with grilled chicken or fish. Prep Time: 15 minutes.

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Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


The Chef's Table, Fresno, CA

Nutrition Facts

62 calories; calories from fat 7%; protein 2g; fat 0.5g; saturated fat 0.3g; carbohydrates 13g; fiber 0.9g; sodium 22mg; cholesterol 1.7mg.