The first thing you notice is the creamy coolness of the dressing against the crisp crunch of the cucumber. It’s a quiet weekend salad, the kind you make without rushing, letting the ingredients settle in the fridge.
In the bowl, the pale green of the cucumber contrasts with the yellow of the corn and the pinkish cubes of turkey. The dressing clings gently to the spoon, with a fresh scent of lemon, mild mustard, and chopped herbs. When you stir, there’s almost no sound, just that small wet rub of vegetable cubes against the sides. You can already tell the salad will be better after a few minutes in the fridge, more settled, more defined.
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