Now that summer has arrived, or is at least knocking on the door for most of us, we start digging through the digital recipe box for cool, crisp, and interesting salads to accompany the grilled proteins that the summer season demands.
A friend served this Quick Cucumber Mint Salad to us a few weeks back, and my wife and I both pestered her for the recipe before the night was out. This one really is a quick prep; you’re mainly slicing and spicing, with an hour or so of resting the salted cucumbers and onions along the way.
The fresh mint adds a wonderful burst of flavor (and interest), and we like this one just as much without the honey or maple syrup – try it both ways…
3 English cucumbers, thinly sliced
1/2 medium red onion, thinly sliced
2 tsp kosher salt, more to taste
1 bunch (small) fresh mint leaves
1/3 cup unseasoned rice vinegar
2-3 tbsp avocado or extra virgin olive oil
1-2 tsp freshly ground black pepper
1-2 tsp. Honey or maple syrup, optional
Combine the sliced cucumbers and red onion in a medium bowl; sprinkle with 2 tsp of salt, stir to mix well, cover and throw in the fridge for an hour.
Remove from the fridge and drain in a colander, pushing down gently on the mixture to express as much water as possible.
Place in a clean bowl, add the mint leaves, and drizzle with the vinegar and oil of choice; add the pepper, honey or maple syrup if using, and salt to taste, Stir gently and go to it.
Enjoy.
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