Cucumber Salad with Mint and Orange

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Delicious with pan-seared or cold, poached salmon.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Side Dish


For the salad:
3 large cucumbers, peeled, halved lengthwise and seeds removed

2 small cans of mandarin oranges, drained (reserve 1/4 c. of mandarin orange liquid for dressing)

1 c. fresh blueberries (optional)

1/2 c. mint leaves, coarsely chopped

1/4 c. flat leaf parsley, chopped

zest of 1 orange

For the dressing:
1/2 c. olive oil

3/4 c. rice wine vinegar

2 Tbsp. honey

1/4 c. reserved mandarin orange liquid


Cut the cucumbers into 1/4-in. crescents.  Place them in a bowl and toss gently with the other salad ingredients.

Whisk the dressing ingredients together until well incorporated. 

Pour about 3/4 c. of dressing over the salad and toss gently.  (Reserve the remaining dressing for later use; it also makes a delicious grilling sauce for chicken or shrimp.)

Refrigerate the salad for several hours.  Immediately before serving, toss again to redistribute the dressing.