This is a wonderful recipe for refreshing cucumbers, sprinkled with lemon juice and dusted with Indian spices. It is the perfect last-minute addition to your Thanksgiving menu: crisp and refreshing enough to cut through a rich and heavy meal, and easy enough (no reheating needed!) to not create any headaches. If your menu is full-to-the-brim already, save the recipe for later—it’s the perfect revitalizer post T-day, and all year round!
4 organic Persian cucumbers
Juice of 1/2 lemon
Zest of 1/2 lemon
salt to taste
1⁄8 teaspoon ground cumin
1⁄8 teaspoon chili powder
2 teaspoons sesame oil
1⁄8 teaspoon whole yellow mustard seeds
1⁄8 teaspoon whole cumin seeds
1/8 teaspoon dragon curry powder
small mint leaves, chiffonade
Olive oil to coat cucumbers
1. Peel the cucumbers and halve them lengthwise. Coat with light layer of olive oil. Arrange them on a plate, cut side up. Dribble the lemon juice over them. Sprinkle the salt, cumin seeds, and chili powder over them.
2. Put the oil in a small frying pan over medium-high heat. When hot, add the mustard seeds. As soon as they start to pop, a matter of seconds, add remaining seasoning turn off heat. Now tilt the frying pan and spoon the oil and spices evenly over the cucumbers. They are ready to be served. Garnish with mint.