Green salad with cucumber & lime vinaigrette

Green salad with cucumber & lime vinaigrette
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I was thinking about the water content of a cucumber when I came up with this idea: crush a cucumber and extract its “juices” to make a vinaigrette. The result is light, refreshing, mild, savoury, and a lot healthier than oil- or mayonnaise-based dressings.

  • ServesServes 4–6
  • Prep time10 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well

Inspiration

Ingredients

  • 2 cups baby spinach, finely chopped
  • 2 cups curly lettuce, finely chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1/4 cup cashews, roughly chopped
  • 1/4 cup dried cranberries, roughly chopped
  • Segments of 2 clementines, peeled and diced
  • 3 oz (1 package) instant ramen noodles (uncooked)
For the cucumber vinaigrette
  • 1 cup cucumber, peeled and diced
  • 1 green onion
  • Juice of 1 lime
  • 1 tablespoon maple syrup
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt

Steps

  1. Pour all the cucumber vinaigrette ingredients into a food processor and process until smooth. Adjust the seasoning if needed and set aside.
  2. Combine all the ingredients in a salad bowl, mix well, and add vinaigrette as desired.
Recipe published on August 19, 2018