Cucumber, Orange & Herb Salad, with a Yoghurt Dressing
Summer salad in a bowl.
Jax Says : this salad is beautiful with either thinly sliced pear or creamy chunks of avocado and crumbled feta cheese.
Ingredients
- 2 small cucumbers (Lebanese)
- 1 large navel orange, segmented
- 30g watercress or spinach
- 20g fresh mint leaves, thinly sliced
- 10g fresh coriander leaves
- 1 tsp cumin seeds, toasted (or Nigella)
Dressing
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- 1 tbsp fresh ginger, grated
- 40g thick yoghurt (vegan alternative coconut cream)
- Salt and freshly ground black pepper
Method
- For the dressing, either whisk or shake the ingredients together in a jar. Taste and season with salt and freshly ground black pepper. Set aside and chill until ready to use.
- If you’re using telegraph cucumbers, remove the long centre of watery seeds first or keep, chop and use in a breakfast smoothie.
- I like to cut each cucumber in half then diagonally into slices, just looks lovely or use a vegetable noodler or veggie peeler to make long divine lengths.
- Drop into a bowl with the orange segments watercress, mint and coriander. Mix with your hands then drizzle over the dressing. Sprinkle over the cumin seeds to serve.
To serve
- As a side OR grab a handful and garnish your tahini chicken and chia seed rice. Or serve as part of a shared platter.
