Here's a cool, refreshing salad to serve with grilled steak or just with naan bread. This recipe originally appeared in Fast, Fresh & Green (Chronicle Books, 2010) by Susie Middleton.



• 2 medium cucumbers (about 1 ¼ to 1 ½ pounds total)

• 1/3 cup thinly sliced scallions (white and light green parts from 3 to 4 medium)

• ¾ cup Greek yogurt (full-fat)

• 2 tablespoons chopped fresh mint, plus 1 or 2 fresh sprigs for garnish

• ¼ (packed) teaspoon freshly grated lime zest

• 1 tablespoon plus 1 teaspoon fresh lime juice

• 2 teaspoons honey

• ¼ teaspoon ground coriander

• ¼ teaspoon kosher salt

• 2 tablespoons lightly chopped toasted pine nuts (optional)


1. Trim the ends off of the cucumbers and peel them. Cut them first in half horizontally (into two shorter pieces for easier handling). Then cut each half in half lengthwise and scrape out the seeds with a spoon. Slice the cucumbers across into thin half-moons. You should have a total of about 3 cups. Put the cucumbers and the scallions into a mixing bowl.

2. In a smaller bowl, whisk together the yogurt, the mint, the lime zest and juice, the honey, the ground coriander, and the salt. Transfer the mixture to the bowl of cucumbers and scallions and gently fold and mix with a silicone spatula until the ingredients are well-combined. Transfer to a serving bowl and garnish with mint sprigs and toasted pine nuts (if desired).