May – birds, flowers, and even sun! I love this time of year so much; everything smells fresh, the flowers are busting out of the ground, the birds are losing their minds, and potential is in the air. When the juices are flowing like this I don’t usually want to spend a lot of time in the kitchen, but I do want fresh and delicious with little effort. This salad/side does it for me, and I know you’ll like it too, whether infused or not.

                                            ASIAN STYLE CUCUMBER SALAD

This clean, refreshing salad is just the thing to accompany Asian dishes or pretty much anything; the flavors are lovely. If you use a mandoline the slicing is easier, just don’t forget to use the guard. To serve 4, you’ll need:

3 medium English cucumbers

1/4 cup seasoned rice vinegar

1 Tb. toasted sesame oil

2 tsp. infused peanut or olive oil (approx. 15 mg. total, optional)

1 Tb. agave, honey, or sugar

2 Tb. toasted or black sesame seeds

Salt to taste

Thinly slice the cucumbers, then gently mix in the rest of the ingredients. You might want to score the peel of the cukes with a fork; looks cool and helps the dressing adhere. Let this sit for at least ½ hour in the fridge before serving, then delight in the cucumber freshness!                              www.maryjwhite.com