CUCUMBER SALAD WITH SCALLIONS & ROASTED PEANUTS

A quick, fresh salad and don’t skimp on the peanuts–they add loads of crunch and flavor. You can certainly use other nuts or seeds if you don’t have peanuts.

Serves 3-4

Ingredients:

1 large cucumber or two smaller ones, cut in half lengthwise and seeds scraped out w/ a teaspoon

1-2 scallions, trimmed and white and green parts thinly sliced

1/2 sweet red pepper, thinly sliced (optional)

1 clove garlic, minced (and if you want, mashed with some coarse sea salt into a paste on a cutting board with the side of chef’s knife)

1/2 a Jalapeno, minced (more or less to taste)

1/3-1/2 cup roasted peanuts

1 teaspoon toasted sesame oil

1 tablespoon peanut oil (or other oil)

2 tablespoons rice vinegar

Salt

Directions:

Slice the cucumber halves into thin slices crosswise. Put the cucumbers in a bowl.

If you have time, toast the (already roasted) peanuts in a small skillet with a touch of oil for 5-6 minutes to further toast. Remove from pan and let cool for a few minutes. Chop coarsely.

Add all the remaining ingredients, including the peanuts, and toss well. Taste and adjust seasoning with vinegar and/or salt.