Smashed Cucumbers with Coconut Green Goddess
Thomas J. Story
“This side dish is the best compliment to these rich and tasty proteins, especially in the summer after standing over a hot grill under the strong L.A. sun. This dish is a fun play on something familiar, but we made it Pinoy," says Nico de Leon, of L.A.'s Lasita restaurant.
This recipe, and others like it, can be found in the article "Make These Recipes in August to Celebrate the End of Summer."
How to Make It
1
Smash the cucumbers with the back of a knife, place into a bowl, salt, and set aside.
2
Blend all the ingredients for the green goddess. Adjust with salt if necessary.
3
Smear a nice puddle of green goddess at the bottom of a chilled plate or bowl, and loosely pile on the cucumbers. Drizzle with EVOO and add some crunchy salt and other crunchy things (e.g., fried shallots, fried garlic, puffed rice, toasted breadcrumbs), maybe a squeeze of lemon—and enjoy!
Ingredients
CUCUMBERS
6 Persian cucumbers, cut into thirds
½ tsp salt
COCONUT GREEN GODDESS DRESSING
½ bunch mint
½ bunch cilantro
½ bunch parsley
½ bunch Thai basil
½ bunch scallion greens
2 garlic cloves
2 cups yogurt
1 cup coconut cream
½ cup lemon juice
½ cup extra-virgin olive oil, plus extra for drizzling
1 tbsp salt
½ tsp ground black pepper
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