A few years ago, I fell in love with the smash salad at Camp Cookhouse and general store in the tiny town of Elkwater, Alberta. The salad is named for the baby cukes and radishes that are bashed and broken into rough chunks, making them a great size and shape to spear with a fork, with jagged edges that give dressing plenty of places to cling to. I started making a version with a creamy garlic-jalapeño-cilantro-lime sauce I fell for at around the same time, which is delicious on everything. (Bonus: this also makes good use of the crumby bits in the bottom of a bag of tortilla chips.)