YieldsMakes 4 servings
AuthorMalachi Harland
You can serve this salad on its own or with grilled chicken or fish. Prep Time: 15 minutes.

How to Make It

Step 1
1

In a medium bowl, combine cucumber, yogurt, rice vinegar, honey, mint, cayenne, and salt and pepper to taste. Garnish with additional mint sprigs.

Step 2
2

Nutritional analysis is per serving.

Step 3
3

Chef Harland's salad tips:

Step 4
4

Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.

Step 5
5

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.

Step 6
6

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.

Step 7
7

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.

Step 8
8

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.

Step 9
9

Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.

Step 10
10

Toss with your hands. No other tool is as gentle or gives you as much control.

Ingredients

 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

Directions

Step 1
1

In a medium bowl, combine cucumber, yogurt, rice vinegar, honey, mint, cayenne, and salt and pepper to taste. Garnish with additional mint sprigs.

Step 2
2

Nutritional analysis is per serving.

Step 3
3

Chef Harland's salad tips:

Step 4
4

Buy fresh. Inspect the lettuce for browning, wilting, dried spots, or other signs of age. You want leaves to be bright, crisp, and moist.

Step 5
5

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.

Step 6
6

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.

Step 7
7

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.

Step 8
8

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.

Step 9
9

Check seasoning. Dip a leaf of lettuce into the dressing; it'll give you a more accurate taste than sampling with a spoon.

Step 10
10

Toss with your hands. No other tool is as gentle or gives you as much control.

Marinated Cucumber Salad