Lemon & Cucumber Salad

A refreshing side for those hot summer nights.

  • Serves 2
  • Prep 5 minutes

Method

  1. Thinly slice the cucumbers. Finely chop the mint and add.
  2. In a small bowl, whisk together the lemon juice, lemon zest and olive oil, Season to taste.
  3. Right before serving, add the dressing to the cucumbers and serve immediately.

Ingredients

1 medium (50g) Lebanese cucumber, chilled
1 tbspn mint
½ lemon zest and juice
½ tbsp extra virgin olive oil

Notes

This salad is best eaten right after being made and doesn’t store very well. It’s also best when the vegetables have previously been chilled.

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