MARINATED CUCUMBER AND SEA LETTUCE SALAD

From Sea Greens by Kristy Del Coro

This is a light, refreshing salad that is equally great served at a summer barbecue as it is alongside a warm coconut curry come fall. I love the crunch of small Persian cucumbers, but you can also use a seedless English cucumber if that is what you have on hand. Use these measurements as a guide but not a rule—play around with different fresh herbs (cilantro would also be great in this); give it a Southeast Asian spin with sesame seeds, soy sauce, and scallions; or swap the fresh mint and basil with parsley and season with sumac for a North African flavor. As long as you keep the foundation of cucumbers, tender sea lettuce, an acidic element (citrus juice or vinegar), and a generous pinch of salt, you can’t go wrong.

CUCUMBER & SEA LETTUCE SALAD RECIPE

SERVES 4

INGREDIENTS:

6 Persian cucumbers, cut into ¼ in [6 mm] diagonal slices

⅓ cup [6 g] dried whole-leaf sea lettuce, hand torn or cut with scissors into bite-size pieces

1 Fresno chile, cut into rounds or seeded and finely diced

3 Tbsp lime juice, from about 1½ juicy limes

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh basil

1 Tbsp purple dulse flakes or granules

½ tsp fine sea salt

DIRECTIONS:

In a large bowl, add all the ingredients and toss thoroughly to mix. Chill in the refrigerator for 30 minutes, check the seasoning, and adjust if necessary. Serve immediately. Leftovers can be stored in the refrigerator for up to 3 days, but cucumbers will naturally soften the longer they sit, so leftovers are better enjoyed as a topping over rice or in a sandwich rather than as a salad on its own.