After last week’s schnitzel fest I got several requests for the cucumber salad that I served with the dish. It’s one of those recipes I’ve been making since I was old enough to hold a knife, but this weekend I finally took the time to measure out the exact proportions. And thus, ode to my Hungarian heritage week continues.

Cucumber salad is perfect to serve alongside traditional schnitzel, but it’s also just a great side to any sort of heartier chicken or pork dish. You can jazz it up using different flavor profiles and seasonal veggies (one of my favorite Asian-inspired recipes is for Cucumber and Sesame Salad).

And despite the 18 inches of snow New York City got (in a single day) last week, I’m still keeping my hopes up that spring weather is just weeks away. So what better way to ease into bikini-shape than with a guilt-free, refreshing side dish. It’s just what the dietitian ordered … alongside a plate of pan-fried Wienerschnitzel and a cold Heineken.