Over the past month and a half, I have mastered the art of eating one handed. I joked with M that when I broke my wrist snowboarding last winter, it was in some way preparing me for only having one hand with which to do anything (thanks to having a baby in the other arm). I’ve also found a unique dance of preparing food with either a baby attached (for non-cooking activities) or for prepping as much as I can during a nap time. Because of all of this, you will most likely see an increase in easy, quick meals.
This salad has become one of my favorites. The cool crunch of the cucumber is amazing when paired with a hefty hand of cilantro and a nice extra crunch from peanuts. I’ve actually had a bit of luck growing cucumbers this year (the first time in three years) and so it’s easy for me to pick a cucumber and make this salad.
The recipe comes from Anna Jones’ book, A Modern Way to Eat. To say that I’m in love with this book seems like not enough umph behind my words. It’s all vegetarian with over 200 recipes spanning every meal and every season. The book is packed full of inspiration and if you’re only looking to add a couple books to your shelf this summer, I’d highly recommend picking this one up. Print
- 1 cucumber
- 2 handfuls of unsalted roasted peanuts
- 1 bunch cilantro, roughly chopped (leafs + stems)
- 3 handfuls baby spinach, washed and shredded
- 1 lemon
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 2 tablespoon coconut milk (or olive oil)
- 1/2 a small thumb-size piece of ginger, peeled and minced
- a handful toasted coconut flakes
- Peel and half your cucumber lengthwise then scoop out the seeds. Place each side cut-size down and cut into 1/4″ half-moons. Place in a bowl and set aside.
- In a mortar and pestle, smash peanuts into crumbles (or pulse in a food processor a couple times). Add the peanuts to the cucumbers along with the cilantro and shredded spinach.
- Juice the lemon into a small jar and add the honey, soy sauce, coconut and ginger. Shake well and pour over the salad. Toss together and serve with toasted coconut flakes.