Rhubarb and Cucumber Salad

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

  1. In a large bowl, combine the thinly sliced rhubarb, cucumber, red onion, and finely chopped mint leaves.
  2. 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.
  3. 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.
  4. Cover the bowl and let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.
  5. 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