Type what you have

Ingredients

• ✓ persian cucumber
• cherry tomato
• salt
• purslane
• olive oil

Instructions

1. 1 Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2. 2 Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
3. 3 Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
4. 4 Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ persian cucumber
• salt
• rice vinegar
• white sugar
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Ingredients

• ✓ persian cucumber
• yam
• water
• quinoa
• parsley
• olive oil
• onion
• lemon
• red wine vinegar
• salt
• black pepper
• endive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
2. 2 Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
3. 3 Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.
4. 4 Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

By Irene K Wong

Ingredients

• ✓ persian cucumber
• black pepper
• salt
• dijon mustard
• olive oil
• lemon
• basil
• mint leaves
• parsley
• scallion
• black olive
• grape tomato
• spinach
• chicken stock
• israeli couscous
• garlic
• shallot
• olive oil

Instructions

1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Ingredients

• ✓ persian cucumber
• white wine vinegar
• white sugar
• salt
• black pepper
• olive oil
• red cabbage
• scallion
• chicken thigh
• bulgogi sauce
• sour cream
• water
• sriracha sauce
• flour tortilla

Instructions

1. 1 Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
2. 2 Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
3. 3 Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
4. 4 Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.

By Issaarnold

Ingredients

• ✓ persian cucumber
• pistachio
• avocado
• green onion
• romaine heart
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas