MARINATED CUCUMBER AND MINT SALAD

cucumber salad

Hello there,

A quick little salad that is ready in no time, and is tasty, fresh and good for you! I (only slightly) adapted this from Hugh Fearnley-Whittingstall’s Veg Everyday, adding some toasted cashews and leaving my cucumber unpeeled. As an afterthought, you could also add some sliced chilli and a squeeze of lime juice. Delicious!

With some steamed and herby potatoes, it was a lovely lovely lunch.

Hx

MARINATED CUCUMBER AND MINT SALAD

Serves 2-3

  • 1 large cucumber
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • A handful of mint leaves, finely chopped
  • A pinch of sugar
  • Sea salt and black pepper
  • 1/3 cup cashew nuts, toasted

Slice the cucumber in half lengthways and scoop out the seeds. Thickly slice into half moons. Combine cucumber with vinegar, oil, mint, and a pinch each of sugar, salt and pepper. Toss. Leave to marinate at room temperature for 20-30 minutes before topping with cashews and serving.

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