This recipe from My Regenerative Kitchen is one we turn to at the peak of late summer, when green plums are plentiful and the heat calls for something crisp and cold. The cucumbers and plums share a juicy, porous texture and a little bite from their skins, while blending into a green salad that feels as refreshing as it looks. Finished with a dash of chili and served ice cold, it’s the kind of dish that wakes up your palate while celebrating the season’s fleeting abundance. Simple, vibrant, and best enjoyed outdoors.

Cucumber and Green Plum in Its Juice

Makes 2 to 4 servings

Ingredients

6 tablespoons (90 ml) fresh lime juice
1/4 cup (60ml) fresh tangerine or orange juice
1 tablespoon soy sauce
1 tablespoon peeled and grated fresh ginger
1 teaspoon honey
1 garlic clove, grated
2 Persian cucumbers, cut into 1/2-inch (1.25 cm) pieces
2 green plums, pitted and cut into 1/2-inch (1.25 cm) pieces
1 small shallot, thinly sliced
1 teaspoon coriander seeds
1 tablespoon Chili Oil (*see recipe at bottom)
2 or 3 cilantro or Thai basil sprigs, leaves picked

In a medium bowl, whisk together the lime juice, tangerine juice, soy sauce, ginger, honey, and garlic until combined. Add the cucumbers, plums, and shallot and mix gently to coat the ingredients in the dressing. Set aside to marinate while you prepare the garnish.

Toast the coriander seeds in a small pan over medium heat, swirling the pan as they cook to promote even cooking. When the seeds become fragrant and slightly darkened, about 30 seconds, remove the pan from the heat and pour the seeds into a small bowl or plate to ensure they don't continue cooking and burn.

To serve, spoon the plum and cucumber mixture onto a rimmed plate or shallow bowl. Sprinkle the toasted coriander seeds over, then add the chili oil, if using. Finish with the cilantro.

*Chili Oil

Makes 1 3/4 cups (415 ml)

Ingredients

3 tablespoons + 1 teaspoon (30 g) ground Espelette pepper
3 tablespoons + 1 teaspoon (30 g) ground Aleppo pepper
2 teaspoons peeled and grated fresh ginger
2 teaspoons grated garlic
1 1/2 cups (360 ml) avocado or toasted sesame oil

Combine all of the ingredients in a medium saucepan and bring to a simmer over medium-low heat, making sure not to let the raw ingredients burn. Lightly stir and simmer until fragrant, about 2 minutes, then remove from the heat and allow to cool completely. Store in an airtight container in the refrigerator for up to 6 months.