Chilled Cucumber Salad


Makes 1 12-oz. serving.
Chilled Cucumber Salad


  • 2 ct. Seedless Cucumber
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 2 oz. Plain Greek Yogurt
  • 1 ct. Lemon, zested
  • ½ oz. Recipe: Pickled Red Onion, minced
  • 1 oz. Gourmet Grape Tomato Medley
  • 1 ct. Markon Mint Leaves
  • ½ oz. Recipe: Green Tahini Dressing

Recipe Preparation

1. Peel one 3-oz. cucumber and cut in half widthwise. Julienne cucumber using a mandoline. 

2. For the skin-on cucumber, use a disher to create 3 oz. of small spheres.

3. Season the cucumber with salt and pepper.

4. Place yogurt on the serving plate. Using a ring mold create a nest of the julienned cucumbers on the plate and top with cucumber spheres. 

5. Slice grape tomatoes in half.

6. Garnish with lemon zest, pickled onion, tomato slices and hand-torn mint. Add tahini dressing on the plate with a squeeze bottle.

Nutrition Information (per serving)