Cucumber Salad
Ingredients
The salad
-
1
pound
cucumbers, unpeeled unless waxed
-
1
bunch
scallions, trimmed
-
¼
cup
white wine vinegar
-
½
cup
plain yogurt (not Greek)
-
¼
cup
walnuts, lightly toasted, roughly chopped
-
1
small handful
mint leaves
-
1
tiny handful
rose petals, fresh or dried
The dressing
-
½
teaspoon
rose water
-
fine grain
to taste
sea salt
-
to taste
none
freshly cracked pepper
For serving
-
1-2
cups
cooked lentils
-
to taste
none
extra virgin olive oil
Instructions
- Prepare the cucumbers by trimming the ends, halving them lengthwise, and scooping out the seeds. Slice into bite-sized pieces.
- Toss the cucumbers with salt and let them sit in a colander for 30 minutes to draw out moisture.
- Blot the cucumbers dry with paper towels and transfer to a large bowl.
- Mix the rose water and vinegar, then add to the cucumbers and toss.
- Add the yogurt and toss again, followed by scallions, walnuts, mint, and rose petals.
- Season with salt and pepper, adjusting to taste. Serve immediately or layer the yogurt at the bottom of a bowl before adding the cucumber mixture.
Nutrition Facts (estimated)
Servings
4
Calories
120
Total fat
5g
Total carbohydrates
5g
Total protein
2g
Sodium
18mg
Cholesterol
3mg
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