Thursday, 13 January 2011

Green credentials

This refreshing salad makes a sprightly accompaniment to oily fish, so buddies up well with smoked mackerel or salmon.  It's versatile too - try swapping the dill for mint, or adding some tuna and tinned pulses for a quick and healthy lunch.  Just don't call it a detox please.

Serves 2

1 whole cucumber
2 tbsp rice or white wine vinegar
1 tbsp golden caster sugar
a pinch of salt
1 tsp chopped fresh dill

1) Shave the cucumber lengthways into long strips, running from top to bottom - avoid the seeded part in the centre as it will make your salad wet.

2) Whisk together all the other ingredients and use to dress the salad. Toss the cucumber well to coat, then pour away any remaining dressing. Serve immediately.

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