2.5K
Cucumber Salad with Mint
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 1 cucumber
- 2 spring onions
- 1–2 Chioggia beets
- 250 g frozen peas
- 2 sprigs of sage
- 1 handful of mint leaves
- 1⁄2 organic lemon
- 4 tbsp olive oil
- 1⁄2 tsp mustard
- 1 tsp honey
- salt and pepper
Instructions
1. Wash the cucumber and halve lengthwise. Scrape out the seeds and cut the cucumber into thin slices. Wash the spring onions and cut into thin slices. Wash, peel and finely slice the Chioggia beets.
2. Blanch the peas in boiling salted water for about 3 minutes, drain and immediately quench in ice water. Drain well and set aside.
3. Rinse the sage and mint and finely chop the leaves. Finely grate the lemon zest. Combine the herbs and lemon zest to the cucumber, spring onion, turnips and peas in a bowl.
4. Juice half the lemon and mix with the oil, mustard, salt, pepper, and honey. Season to taste, add to the salad ingredients, mix well, and serve.
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