Summer days call out for cucumbers.
The simplest way to serve them is sliced and plain, though a little bit of an infused olive oil and/or vinegar and/or fancy finishing salt rarely hurts. When I feel like putting in a little more effort, though, I turn to one of two cucumber salads.
If I'm making something particularly spicy, I peel, seed and chop two cucumbers and one mango, mixing them and tossing with chopped mint and squeezing the juice of half a lime over the whole collection. The sweetness tends to counteract whatever chili pepper-laden meat I'm serving this with.
The rest of the time, though, I go instead with a mixture of cucumber, oranges, minced red onion and mint. I keep meaning to try swapping out the mint for some cilantro, but there is no cilantro in my garden right now and the mint is storming across the lawn like the German Army through Belgium.
Both of these are quick to make, delicious, and, if you care about such things, free of carbs and fat. The orange version went well with cheeseburgers over the weekend and wouldn't be a bad accompaniment for London broil, while the mango version will pair extremely well with anything you make using the tandoori paste I posted last week.