There isn't any fresh mint in my Sunny Garden, in which I have been spending time photographing the herbs. Mint is in my Shady garden, and I'll put a photo here.. But don't wait for that to try the salad. 'Tis the second day of August and it promises to be sufficiently hot to qualify as an August day. Cucumbers, hitting the market, can be paired with yoghurt and mint for a refreshing salad. Grill salmon to pair with this salad, add a baguette, and slice saa fresh tomato for color balance.
Ingredients: Three medium sized cucumbers, peeled, split lengthwise, seeded and cubed.(You can use a spoon to scrape the "bowl" of the cucumber to remove the seeds.)
Six scallions, white areas, minced.
Mint (peppermint preferred, although any variety will do, even horsemint. Spearmintgives a sweet flavor,
One cup of yoghurt
This salad is a simple assemblage of ingredients. Add mint, scallions to diced cucumber and then stir in the yoghurt, Refrigerate, part of the strength of the salad is its "coolth."It is best served after combining ingredients and refrigerating for about an hour.
It keeps for two days ---stir the entire salad to redistribute the yoghurt. The salad works well with chicken glazed with honey and mustard.
Thanks to Dayush M., who, many years ago, while a graduate student at U.of Penn, gave me this recipe. He and another student, Vijay, had cooking competitions in which I got involved by peeling onions and learning their recipes.
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The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.
