Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Diabetic, Gluten free, Lactose free, Low Carb, Low cholesterol, Low fat, Vegetarian
Course: Side dish
Favourite flavours: Salad

cucumber and mint salad

From the September 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

3 Lebanese cucumbers, peeled and thinly sliced
2 tablespoons extra virgin olive oil
1½ tablespoons freshly squeezed lemon juice
1 teaspoon orange blossom water (optional)
2 tablespoons chopped fresh mint

METHOD

Place sliced cucumber in a colander with a weight on top and stand for 20 minutes.

Transfer cucumber to a bowl and mix with oil, lemon juice, orange blossom water and mint. Season with salt.