I wanted to document this before I forget how I made it. I didn’t actually measure anything, but this is a close estimate. It turned out bright and refreshing, with a satisfying blend of creamy and crisp. It’s salty, tangy, and just a little spicy/sweet. In other words, it hits all the notes and leaves you wanting more.
Ingredients:
2 cups sliced Persian cucumbers (English cucumber would work, but I would avoid the standard garden/burpless varieties. Trust me, it makes a difference)
1 cup chopped fresh pineapple
1 cup shelled edamame
1 avocado, diced
Ponzu sauce
Sumac
Yuzu hot sauce
Method:
Combine cucumber, pineapple, edamame, and avocado. Lightly dress with 5-6 heavy shakes of Ponzu, 2-3 dashes of yuzu hot sauce, and a heavy pinch of sumac.
*some suggested serving ideas:
-top with thinly sliced radish and microgreens
-add thinly sliced scallion and cilantro
-serve atop fresh greens that have been tossed
in ponzu
-serve alongside seared wild salmon
-serve as a “salsa” on tacos!
Emmy Goulet 