Monday, 10 May 2010

moroccan cucumber & mint salad

This fresh, juicy salad is good to munch on for a snack or as an accompaniment to roast lamb or dishes like Libyan spicy fish or Iranian walnut & pomegranate spatchcock.

Moroccan Cucumber & Mint Salad
Recipe by Family Circle. Serves 6.
5 Lebanese cucumbers
¼ cup finely chopped fresh mint
1 tablespoon lemon juice
1/3 cup olive oil
1 teaspoon orange flower water
Ground pepper
1. Finely peel cucumber and slice thinly. Put in a bowl and add mint.
2. Combine lemon, oil, orange flower water and pepper in bowl / jar and whisk / shake until well combined.
3. Pour dressing over cucumber and mint and mix well. Serve immediately after dressing.

This is my contribution to Weekend Herb Blogging, this week hosted by Marija from Palachinka.

For more information on the theme ingredient, cucumber, check out my previous post covering its history and health benefits.


  1. Oooh, this is perfect for summer! I can imagine eating only this as lunch. Great entry!

  2. Cucumber and mint - sounds like a good cool salad for the summer heat!

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