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Green salad with cucumber-seed dressing

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Green salad with cucumber-seed dressing

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Green salad with cucumber-seed dressing

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

3 Mediterranean cucumbers
150 g Woolworths exotic tomatoes (green only), chopped
80 g Woolworths edamame beans, blanched and shelled
1 bunch fennel, shaved
170 g asparagus spears, blanched and chopped
80 g Woolworths hand-shelled fresh peas
10 g mint, roughly chopped

For the dressing:

4 T olive oil
4 T apple cider vinegar
Sea salt and freshly ground black pepper, to taste

Method

1. Remove the cucumber seeds and set aside. Roughly chop the cucumber into chunks.

2. Toss the tomatoes, edamame beans, fennel, asparagus, peas and mint with the cucumber.

3. To make the dressing, mix the cucumber seeds with the olive oil, vinegar, salt and pepper.

4. To serve, pour the dressing over the salad, mix well until everything is coated and spoon into a serving dish.

Cook's note: Every lunch table laden with roasts needs a refreshing, crunchy salad to off set all that indulgence. Enter the humble cucumber, which, along with peas, edamame beans, asparagus and mint – and green, juicy tomatoes – adds the balance you need. You can even make it the night before and add ½ cup apple cider vinegar for a “pickled” salad. If you’re in the mood for a creamy dressing, add plain yoghurt.

Discover more salad recipes here.