Try Heather Mitchell’s classic cucumber salad as a topping on salmon or burgers or as a dip with kabobs. It’s also a cool accompaniment to spicy dishes like jerk chicken or blackened fish.
1 medium cucumber
1-1/2 c. plain yogurt
1 tsp. finely minced jalapeno
2 T. finely chopped mint
1 T. fresh lime juice
1 tsp. freshly cracked black pepper
pinch of cumin
Use a box grated to shred cucumber. Place in a strainer over a bowl and sprinkle cucumber with a little salt. Allow to stand for 20 minutes, until move of the water has dropped out. Lightly press cucumber to remove the last bit of water and transfer the shredded cucumber to a bow. Discard the liquid. Add the remaining ingredients and stir. Season with salt if needed. Place in fridge for 30 minutes to allow flavors to combine. Can be made ahead and refrigerated for up to 2 days.