I never get tired of just eating cucumbers like an apple but maybe you’re ready for a new cucumber salad idea. Smashed cucumbers are quite the thing. This recipe’s adapted from one in the New York Times which adapted it from a recipe from Superiority Burger, a vegan burger restaurant in Manhattan.
Ingredients:
All the cucumbers in your box Kosher salt Raw or granulated sugar 1/2 cup Greek-style plain yogurt Freshly grated zest and juice of 1 lime 1 tablespoon rice wine vinegar 2 tablespoons extra-virgin olive oil, more for drizzling 1/4 teaspoon black pepper, more to taste 4 scallions, minced 1/2 teaspoon hot sauce 1 tablespoon honey Olive oil, for drizzling
Preparation:
Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
Make the dressing: In a bowl, mix yogurt, lime zest and juice, vinegar, oil, 1/2 teaspoon salt and the pepper. This mixture should taste fiercely acidic and quite salty; add salt and vinegar as needed. Keep refrigerated.
Combine hot sauce and honey in a small bowl and stir well until smooth.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add scallions and half of the dressing and toss gently. Keep adding dressing until cucumbers are well coated but not drowned.
Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl and drizzle with spicy honey.
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