Cucumber salad is super easy to throw together and makes a refreshing side dish on a hot summer day. A lot of recipes use a mayo-vinegar dressing, but I think subbing in lemon for the vinegar adds a nice flavor. For a prettier salad, partially peel your cucumbers lengthwise (creating stripes), so that each slice alternates dark green skin and light green flesh around the edge.
1 lb cucumbers, partially peeled and sliced thin
1 tbsp kosher salt
1/4 cup mayonnaise
zest and juice (about 2 tbsp) of one lemon
1 tsp dried dill
1/4 tsp sugar
In a medium bowl, toss cucumbers in salt. Cover and let sit for 30 minutes. Drain thoroughly.
Meanwhile, in a serving bowl, whisk together the mayonnaise, lemon zest and juice, dill, sugar and cayenne. Stir in the cucumbers. Season to taste with salt and pepper.
Refrigerate for 1 hour before serving.
Pictured: Federal Batter Bowl