I tend to shy away from buying fresh herbs. The fact is that unless I make pesto or chimichurri, a good portion of them almost always end up in the trash can. But at times I just can’t help myself! Fresh herbs can add so much to a dish (more than just making it look prettier). Lo and behold I recently purchased a bunch of mint. (“Bunch” as in a unit of measurement—though it also tends to be a large amount.) I wanted a few leaves here and there for a story I was working on, and I still had almost the whole bunch leftover when I was done. I sat for days racking my brain trying to think up ways to make use of a good amount of it. Remembering a favorite cocktail of mine, I thought I would keep it simple in an easy salad with some cucumber. There really isn’t much else besides that. The result is an über-refreshing salad that is perfect for cooling you off on a warm day.
Cucumber Mint Salad:
Taking a cue from April Bloomfield, I cut the cucumber into a variety of shapes and sizes to provide both textural and visual contrast. Throw some fresh mint leaves into the bowl, tearing some of the larger ones. Add enough plain yogurt to coat the cucumber and mint. Season with salt and freshly ground black pepper and you’re good to go. That’s all folks! (See, I told you this was simple.) Feel free to eat it straight out of the bowl, or go the extra mile of making it look all purrty as in the images in this post.
For the past couple of years, the photos I post have pretty much exclusively been from my Canon DSLR. Since joining team iPhone this past Thanksgiving, I’ve also been snapping a few extra photos with my phone as a sort of back-up. Today is the first time one of those images has made it to the blog. I had taken similar shots with the camera, but for some reason, I simply liked the one that came from the phone better. Can you guess which photo it is?
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