Cucumber Salad with Mint
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Serves: 4
Prep Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
- 1 cucumber2 spring onions1–2 Chioggia beets250 g frozen peas2 sprigs of sage1 handful of mint leaves½ organic lemon4 tbsp olive oil½ tsp mustard1 tsp honeysalt 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.