Fresh cucumber salad
Votes: 6
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Using seedless cucumbers, cool honeydew melon, and jalapeños, Claire Robinson creates her simple salad with a sweet and slightly spicy 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.
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:
- 1 long seedless cucumber, peeled and diced
- 1 cup (1/4 cup) finely diced honeydew melon
- Coarse salt
- 2 cups Greek yogurt
- 1/4 red onion, thinly sliced into half rings
- 1 crushed jalapeño pepper (remove seeds)
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Recipes with similar ingredients: cucumbers, melon, red onion, jalapeno pepper, yogurt
Cooking the dish according to the recipe:
- Place a fine-mesh sieve over a bowl and place the cucumber and melon in it. Sprinkle with a pinch of salt and let sit for 5 minutes. Squeeze out as much liquid as possible. In a serving bowl, toss the cucumber and melon with the yogurt, onion, and pepper. Cover and refrigerate for at least 1 hour or until serving.
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