
A light and refreshing salad perfect as a starter or side dish. Its cool flavors complement richer dishes beautifully.
Use a vegetable peeler to create long, thin ribbons from the cucumbers. Discard the seedy core.
In a medium mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey (if using), salt, and pepper until well combined.
Add the cucumber ribbons, chopped mint, and chopped dill to the bowl with the dressing.
Gently toss the salad to coat the cucumber ribbons evenly with the dressing.
Serve immediately or chill for later. The flavors meld together even more if chilled for about 30 minutes before serving.
Nutrition per serving (180g)
For a spicier kick, add a pinch of red pepper flakes to the dressing.
If you don't have fresh dill, dried dill can be used, but use half the amount (1 tablespoon).
This salad is best served fresh, as the cucumber can become watery if it sits in the dressing for too long. If preparing in advance, store the dressing separately and add it just before serving.
Vegetable peeler
Mixing bowl
Whisk
No wine pairing suggestions available for this recipe.

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