Recipe: Moroccan cucumber and mint salad
Salads with aromatic herbs
June 27, 2009
Mint is used spreadly in moroccan cuisine, in fresh drinks or as an aromatic herb on couscous, salads, meat dishes. You can use dried mint or frozen mint, but fresh mint harvested from your pots is always better.
Moroccan cucumber and mint salad
Ingredients
Serves four:
2 cucumbers
25-30 fresh mint leaves
2 tbsp. lemon juice
2 tbsp. olive oil
1 orange
salt, pepper
Directions
Cut the cucumbers into slices and mix with the minced mint leaves.
Beat the olive oil with lemon juice and orange juice, salt and pepper and use this dressing on the cucumber salad. Garnish with orange zest.
A similar recipe:
Cold cucumber soup with mint
I will send this to It's a Vegan World - Morocco, an event created by Vaishali from Holy Cow!.
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