Cucumber, Smashed Garlic & Ginger Salad

I always feel grounded and balanced when I’m eating lots of salad, and I’m always looking for new twists. This one, inspired from Ottolenghi’s Plenty, is sure to be repeated. The basic idea: Chop cucumber & red onion and toss into a vinaigrette of smashed ginger & garlic, sesame oil, rice wine vinegar, and top with roasted sesame seeds. There’s a little salt, sugar, and cilantro in there to balance out the flavors.

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Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May