: You'll Beg for This Cucumber Salad

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The Bite (Issue 87)

So I can confess that when I first looked at author Sheila Prakash's "Salad Seasons: Vegetable-Forward Dishes All Year," I wasn't entirely sure I'd be on board. But when I saw in her introduction a declaration that "Many of the salads in this book are unconventional," because "to me, a salad isn't strictly lettuce-centric," I felt myself relax. Sure, there are recipes within for "simple summer greens," but there are also dishes featuring plenty of grains, beans, cheese and even a little meat here and there. It's a book that won't let you go hungry. And yet, the recipe that wound up winning me over first turned out to be a relatively light one. So I can confess that when I first looked at author Sheila Prakash's "Salad Seasons: Vegetable-Forward Dishes All Year," I wasn't entirely sure I'd be on board. But when I saw in her introduction a declaration that "Many of the salads in this book are unconventional," because "to me, a salad isn't strictly lettuce-centric," I felt myself relax. Sure, there are recipes within for "simple summer greens," but there are also dishes featuring plenty of grains, beans, cheese and even a little meat here and there. It's a book that won't let you go hungry. And yet, the recipe that wound up winning me over first turned out to be a relatively light one.

Prakash zhushes up my grandmother's template by taking out the mayo and adding lots of fresh herbs and quick pickled red onions. For my own version, I stick mostly to the plan but substitute green onions for an extra verdant vibe. I also up the quantity of sour cream a bit because I want to know my cucumbers are going to be extra creamy, and I feel like Nana would have wanted it that way. I had a big portion of this for lunch the other day with some warmed up flatbread, and wondered why I haven't been making this for myself my entire adult life. I won't make that mistake again. As-is, this is a perfect summer classic — but if you want to throw a pork chop on it, I won't stop you. Prakash zhushes up my grandmother's template by taking out the mayo and adding lots of fresh herbs and quick pickled red onions. For my own version, I stick mostly to the plan but substitute green onions for an extra verdant vibe. I also up the quantity of sour cream a bit because I want to know my cucumbers are going to be extra creamy, and I feel like Nana would have wanted it that way. I had a big portion of this for lunch the other day with some warmed up flatbread, and wondered why I haven't been making this for myself my entire adult life. I won't make that mistake again. As-is, this is a perfect summer classic - but if you want to throw a pork chop on it, I won't stop you.

2 medium or 1 large English cucumber, or 5 to 6 small Persians

Flaky sea salt

2 to 3 green onions, chopped

Juice of 1 medium lime

½ teaspoon of white sugar

Fresh black pepper

⅓ cup of sour cream or Greek yogurt

1 tablespoon of extra virgin olive oil

½ cup of cleaned, dried and freshly chopped herbs, such as dill, basil, mint and parsley

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