The name alone is enough to refresh you on a hot day! Flavourful mint leaves brighten up cool crunchy cucumber in a creamy dressing.
Cucumber-mint salad
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PREP TIME
10 min
Makes
4 to 6 servings
Andreas Trauttmansdorff
Ingredients
- 3 garlic cloves , or 2 tsp bottled chopped garlic
- 1 English cucumber
- 1/4 small red onion
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1/4 tsp salt
- pinches ground black pepper
- 1 head Boston lettuce
Instructions
- Mince garlic. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber. Finely chop onion and mint. Place garlic, cucumber, onion and mint in a large bowl. In a small bowl, stir sour cream with oil, salt and pepper until blended, then stir into cucumber mixture.
- If making ahead, salad will keep well in the refrigerator up to half a day. To serve, arrange lettuce leaves on salad plates to form cups. Spoon in cucumber salad.
Nutrition (per serving)
- Calories
- 85,
- Protein
- 1.5 g,
- Carbohydrates
- 4.1 g,
- Fat
- 7.4 g,
- Sodium
- 108 mg.
FILED UNDER: appetizer Dinner lunch No Cook Salads vegetables Vegetarian
