Marinated cucumber salad is one of my favorite things to bring on the go, especially in the summer. It's easy to eat at the beach, can be prepared faster than it will take you to apply sunscreen (especially on that first, pale weekend of summer) and tastes incredibly refreshing, even after a few hours of transit.
So why not apply the same principles to a DIY office lunch? I kept this salad pretty simple, adding radishes, shrimp briefly sautéed in heaps of Old Bay, and a dose of fresh dill and parsley. The tangy vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never lets me down.
It will sort of feel like a picnic at your desk—if you close your eyes and put in some headphones.
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About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.