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Delicious with pan-seared or cold, poached salmon.

Cucumber Salad with Mint and Orange

  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Side Dish
  • Serving Size: Serves 6-8
Ingredient Description:
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

  1. Cut the cucumbers into 1/4-in. crescents.  Place them in a bowl and toss gently with the other salad ingredients.
  2. Whisk the dressing ingredients together until well incorporated.
  3. 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.)
  4. Refrigerate the salad for several hours.  Immediately before serving, toss again to redistribute the dressing.