A previous post emphasized the importance of recharging your inspiration battery from time to time. The post offered five ways to get a renewed boost of healthy meal making motivation. One of them is subscribing to the New York Times Cooking newsletter–which is how I came to try smashing cucumbers for a salad. And the idea came just in time since I was getting several cucumbers each week from my farm share.
I have really liked the smashing idea, which I’ve now done several times. It turns cucumbers into an almost different vegetable that is easier to eat than slices or chunks, that absorbs flavors better and that is just fun.
Following is a description of the salad and dressing recipes. Get the full versions here:
Asian Dressing
Start by making the dressing so the flavors can meld while making the salad. Featuring soy sauce, lime juice, fish sauce, honey and rice vinegar, it is a good basic Asian dressing that can also be used on slaws, stir fries, fish and chicken. For a different take on Asian-style dressing see this recipe for Ginger Cilantro Dressing.
The Smashed Cucumber Salad
There is nothing complicated about the salad itself. Simply combine a smashed cucumber with shredded chicken or chickpeas, nectarines, blueberries and crushed peanuts. Top with unsweetened shredded coconut and the Asian dressing and you’re good to go.
EXCEPT that smashing a cucumber can be a little like setting off fireworks, so please be sure to follow the picture instructions in the recipe!
Also, don’t be bashful about using shredded rotisserie chicken to save time and clean up.
Next Up: As mentioned, I’ve been getting a lot of cucumbers, so tonight I’ll be trying smashed cucumber with crisped garlic and toasted sesame oil, another idea sparked by the NYT newsletter. But I’ll sprinkle on a little rice vinegar and again add chicken and peanuts for a more substantive meal salad. Served on a bed of brown rice Pad Thai or bean thread noodles might be nice, too.
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