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Rhubarb and Cucumber Salad
A perfect combination of tangy and crisp, this Rhubarb and Cucumber Salad is a refreshing delight for the summer. The tartness of rhubarb pairs beautifully with the fresh crunch of cucumber, while a light dressing of lemon, honey, and olive oil adds a hint of sweetness and a smooth finish. Topped with fresh mint and a sprinkle of red onions, this salad is a symphony of flavors that dance on your palate. Originating from the Mediterranean where both cucumber and rhubarb are abundant in summer, this salad has been a traditional dish, served to cool off in the hot weather.
Servings: 4
Ingredients
- Black pepper
- 1/2 teaspoon, freshly ground
- Salt
- 1/2 teaspoon
- Honey
- 1 tablespoon
- Olive oil
- 2 tablespoons
- Lemon juice
- 2 tablespoons, freshly squeezed
- Fresh mint leaves
- 1/4 cup, finely chopped
- Red onion
- 1/4 cup, thinly sliced
- Cucumber
- 1 large, thinly sliced
- Rhubarb
- 2 stalks, thinly sliced
Instructions
- In a large bowl, combine the thinly sliced rhubarb, cucumber, red onion, and finely chopped mint leaves.
- In a separate small bowl, create the dressing by whisking together the freshly squeezed lemon juice, olive oil, honey, salt, and freshly ground black pepper. Ensure that the ingredients are well combined.
- Slowly drizzle the dressing over the salad mixture in the large bowl. Toss the salad gently to ensure all the ingredients are evenly coated with the dressing.
- Cover the bowl and let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.
- Serve the salad chilled. It pairs well with grilled meats or a light pasta dish. Enjoy!
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Marinating Time: 30 minutes • Calories: 120 • Fat: 7g • Carbs: 13g • Protein: 1g • Sodium: 300mg • Sugar: 9g
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