Cucumber and mint salad

Cucumber and mint is a refreshing combination. This salad makes for a great picnic food because the cucumbers stay crunchy for longer after being tossed with a little salt to draw out excess water. Don’t be put off by the raw onion—the soak in cold water removes the raw taste and brings out their natural sweetness.

Time

50 minutes total: 20 minutes attended, 30 minutes unattended

Storage notes

keeps in the refrigerator for up to 1 hour 

Difficulty

very easy 

Yield

720 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Cucumbers, halved lengthways, deseeded, cut into thin slices
600 g
2 large
Salt
6 g
1 tsp
1
Combine in a colander. Toss gently.
2
Let drain for at least 30 minutes. (Proceed with step 5.)
3
Tap base of colander on sink to release remaining water.
4
Lay out on a clean kitchen cloth and blot dry.
B
Onions, red: chopped
38 g
¼ large
5
Soak in a small bowl of ice water for at least 10 minutes.
6
Drain.
C
Vinegar, white wine
30 g
2 tbsp
Oil, olive, extra virgin
25 g
2 tbsp
Oil, vegetable
25 g
2 tbsp
Sugar
10 g
2½ tsp
Pepper, black, ground
0.6 g
¼ tsp
Mint, fresh, chopped
23 g
¼ cup
Liquid lecethin
0.1 g
7
Blend at high speed to emulsify.
8
Combine in a mixing bowl with cucumbers A and onions B. Cover.
9
Chill in refrigerator for 20 minutes.
0
Serve cold.

Type salad

Author

Yield

g

Servings

Serving size 180 g

Serve

Per
serve
Energy (kcal)143.5
Energy (kJ)603.5
Protein (g)1.2
Fat (g)12.1
Carbs (g)7.7
Sugars (g)5.2
Fiber (g)1.3
Sodium (mg)557.9
Cholesterol (mg)0

Full details