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Recipe of the Month
With
Sam Walker

Sam Walker smiling, wearing his chef's uniform and apron in a
restaurant kitchen

A proud native of Little Rock, Arkansas, Sam Walker began his culinary
career at the age of 16 and quickly discovered a deep passion for
hospitality. Guided by the values of kindness, respect, and service,
he trained under accomplished chefs and refined his craft in many
dynamic and demanding kitchens. Sam remains rooted in his Southern
upbringing and focused on building inclusive, supportive kitchen
cultures. Passionate about using his work as a chef to make a lasting,
positive impact, Sam recently completed No Kid Hungry's Chefs
Cycle!

Cucumber salad on top of curried yogurt on a plate.

Cucumber Salad with Curried Yogurt

A great side dish, light lunch, or healthy snack

Ingredients

For the Cucumber Salad

* 3 medium shallots, thinly sliced
* 3 cloves garlic, thinly sliced or minced
* 1 cup rice wine vinegar
* ½ cup fresh lime juice (about 3 limes)
* 1 English cucumber, diced or sliced
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 3 tablespoons extra virgin olive oil
* Kosher salt, to taste
* Torn fresh mint leaves, as needed
* 2 tablespoons chopped roasted peanuts

For the Curried Yogurt

* ½ cup plain Greek yogurt
* ½ tablespoon curry powder
* ¼ teaspoon paprika
* ½ teaspoon smoked paprika
* Kosher salt, to taste

Instructions
1. Macerate (soften) the Shallots and Garlic

In a medium bowl, combine the sliced shallots, garlic, rice
wine vinegar, and lime juice. Stir gently and set aside while
you prepare the rest of the dish.

This step helps soften the sharpness of the onions and garlic.

2. Make the Curried Yogurt

In a separate bowl, combine the yogurt, curry powder, paprika,
and smoked paprika. Mix well until smooth.

Season with salt to taste and set aside.

3. Prepare the Cucumber Salad

Cut the cucumber into bite-sized pieces (or thin slices, if you
prefer). Add it to the bowl with the shallots and garlic.

Stir in the soy sauce, honey, and olive oil. Season lightly
with salt and mix gently.

Let the salad sit for about 5 minutes to allow the flavors to
come together.

4. Assemble the Dish

Spoon the curried yogurt onto a serving plate or shallow bowl
and spread it out to form a base.

Using a slotted spoon, place the cucumber salad on top of the
yogurt, leaving behind excess liquid.

Finish with torn mint leaves and chopped peanuts.

Drizzle with a little extra honey if you'd like more
sweetness.

Optional Add-Ins

A pinch of crushed red pepper for heat

Grilled chicken or chickpeas for added protein

Extra lime juice for more brightness

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