Cucumber and Dill Summer Salad
This salad proves that healthy eating can be tasty as well.
- Makes : 2 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 5 mins
For the Cucumber and Dill Summer Salad
½ English cucumber, unpeeled
1 C (250 ml) loosely packed watercress
1 C (250 ml) loosely packed wild rocket
1 C (250 ml) loosely packed baby spinach
2 Tbsp (30 ml) whole almonds (skin on), roughly chopped
For the Dressing
¼ C (60 ml) olive oil
1 Tbsp (15 ml) lemon juice
2 tsp (10 ml) xylitol
1 Tbsp (15 ml) fresh dill, finely chopped
or ½ tsp (2 ml) dried dill
To Make the Cucumber and Dill Salad
Slice the cucumber in half, lengthwise, then cut into thinnish fingers. Tip into a colander, salt lightly and leave for an hour to drain. Pat dry with kitchen paper and tip into a bowl.
Place all of the ingredients for the dressing into a small pot and heat gently for a couple of minutes. Pour the hot dressing over the cucumber and set aside to cool.
Toss the salad leaves together and pile onto a serving plate. Pile the marinated cucumber on top and sprinkle with chopped almonds.