If you’ve never experienced lemon cucumbers, I recommend seeking them out. Their name speaks to their yellow-skinned appearance (not their flavor) and they tend to be slightly less bitter than traditional cucumber varieties. Sumac gives this salad a nice bright flavor, without the use of any citrus juice (cucumbers and citrus are considered a poor food combination in Ayurveda).
Prep time: 10 minutes | Serves 4
Ingredients:
2 pounds lemon cucumbers, thinly sliced
1 Tablespoon olive oil
2 Tablespoons finely chopped chives
12 mint leaves, finely chopped
½ teaspoon sumac
2 Tablespoons crumbled goat cheese (optional – see note below for vegan option)
Salt
Preparation:
Place the sliced cucumbers on a serving platter. Drizzle the cucumbers with olive oil, and then sprinkle the chives, mint and sumac over the top, along with the goat cheese (if using). Finish the salad off with a couple pinches of salt and serve immediately. (You can also make this salad by mixing everything together in a large bowl.)
Notes:
If you can’t find lemon cucumbers, any green cucumber variety will do in their place
There are some nice plant-based soft cheeses on the market that could be used as a vegan goat cheese alternative
Sumac can be purchased at Middle Eastern Markets, specialty shops, or online