We're lucky to have access to fresh cucumbers year-round, thanks to a local greenhouse. There’s something special about working with crisp, just-picked cucumbers, no matter the season. Their bright, refreshing crunch makes the perfect base for a salad that’s creamy, savory, and balanced with just the right amount of heat and acidity.

Start by rough-chopping the cucumbers into bite-sized pieces—no need to be precise here. Thinly slice the scallion and mince the garlic, setting them aside while you prepare the dressing. In a medium-sized mixing bowl, whisk together the almond butter, soy sauce, miso, Tomato Vinegar, chili crisp, honey, and salt. Whisk until smooth, making sure the miso and almond butter fully incorporate. If the dressing is too thick, add 1-2 teaspoons of warm water to loosen it up. Add the cucumbers, scallions, and garlic, tossing to coat everything evenly. Taste and adjust as needed, adding a little more vinegar for brightness or a pinch of salt if needed. Let the salad sit for a few minutes while you prepare the egg and any additional toppings.

For the egg, heat a pan with a little oil over medium heat and fry until the edges are crisp and the yolk is still runny. If using ramen noodles, cook them according to the package instructions, then drain and rinse under cold water to prevent sticking. If serving over rice instead, prepare a bowl of warm, freshly cooked rice.

To plate, start with the noodles (or rice) as a base, followed by the cucumber salad. Be sure to scrape every bit of dressing from the bowl—it’s too good to leave behind. Top with the fried egg and a sprinkle of toasted sesame seeds. Drizzle with extra chili crisp for those who like a little more heat.