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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

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.
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.
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.
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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