Salad of chopped cucumbers with mint

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 61, total fat 4 G., saturated fats 1 G., proteins 1 G., carbohydrates 7 G., fiber 2 G., cholesterol 0 mg, sodium 385 mg, sugar 3 G.

This salad of smashed cucumbers, radishes, mint, and red onion in a lemony za'atar dressing is incredibly refreshing with a hint of spice. Before slicing, lightly pound the cucumbers in a frying pan to crack them. This will release more of the cucumber flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 Iranian cucumbers
1 tbsp lemon juice
Half a small red onion, thinly sliced
1/4 cup finely chopped fresh mint leaves
1 tbsp. l. olive oil
2 tsp za'atar
2 radishes, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, red onion, lemon juice, mint, radish, za'atar

Cooking the dish according to the recipe:

Place the cucumbers in a large zip-lock bag and smash them with a heavy skillet. Cut into 2-cm pieces, drain in a colander, sprinkle with a pinch of salt, and let sit for 30 minutes.
Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are done.

Add the cucumbers to the bowl with the onions. Toss with mint, olive oil, za'atar, radish, and a few grinds of black pepper. Refrigerate for at least 30 minutes before serving.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Moroccan cuisine