Cucumber Salad

'Tis the season of garden overflow which means it's also the season for piles of vegetables to show up in the break room at work for folks to take as they please. Since we didn't get to plant a garden this year, I'm sure glad my coworkers did, as that's how I came to have a beautiful and quite large Armenian cucumber in my possession this week. Which naturally begged the question, what to do with an Armenian cucumber?? Well, I opted for a citrusy, spicy salad. Since there's no oven required, it's a perfect hot weather side dish!

(Based on The Food Charlatan's Cilantro-Lime Cucumber Salad)

Serves 4-6
 

Ingredients

1 large cucumber, peeled
(I used an Armenian cucumber, but any ol' cucumber will do)

1/2 jalapeno, seeded

1 large lime, juiced (or 1 1/2 smaller limes)

2 Tb olive oil

1/4 cup cilantro, finely chopped

2 Tb mint, finely chopped

a good pinch of salt

 

Directions

Thinly slice the cucumber using a mandoline or your fantastic knife skills.

Again with a mandoline, shave thin slices of jalapeno (or use a knife to slices as thin as possible).

In a small bowl, whisk together a good pinch of salt and the lime juice until the salt dissolves. Then slowly whisk in the olive oil.

In a larger bowl, combine the cucumber, jalapeno, and chopped cilantro and mint.

Drizzle the vinaigrette over the mixture, and toss to combine.

Ideally, let the salad sit for at least an hour before serving. Or refrigerate it overnight, and serve it the next day. It only gets better if the flavors have some time to mingle.