Manjula’s Cuke Salad

This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of fennel seeds adds a unique flavor. This refreshing, healthful salad also looks beautiful.

Recipe serves 2.

Ingredients:

• 2 cups of cucumber, thinly sliced

• 2 tablespoons cashews, coarsely ground

• 1 tablespoon fresh mint, finely chopped

for the dressing:

• 1 tablespoon olive oil

• 2 teaspoon lemon juice

• ½ teaspoon salt

• 1/8 teaspoon black paper

• 2 teaspoon ginger juice *

• 1 teaspoon fennel seeds coarsely ground

How to:

• Dressing - In a bowl, mix all the dressing ingredients well. Set aside.

• Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.

• Toss the cucumber with ground cashews and mint to coat the slices.

• Just before serving, add the dressing. Mix it well.

• Enjoy!

Notes

• *To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all the juice out. Alternatively you can make ginger juice with a traditional juicer.

• If you are allergic to nuts or are looking for something more summery, make the salad without cashews.