Minty Tomato and Cucumber Salad


This salad would go well with any Indian inspired meal. I recently served them with Lentil Cumin Cakes and Spiced Chickpeas, Cauliflower and Broccoli with Green Tomato Chutney.

Ingredients

1 small punnet cherry tomatoes (approx 1 pint/600ml)

1/2 cucumber

4 Tablespoons Fresh parley

4 Tablespoons Fresh Mint or 2 teaspoons dried mint

Juice of half a lemon

Romaine lettuce leaves

Natural Yoghurt, Plain Soya yoghurt, or Almond Mayonnaise (see Sandra Cabot’s recipe in the Liver Cleansing Diet)

Method

Wash and quarter the cherry tomatoes and put in a medium salad bowl.  Wash and scrape lines into the cucumber skin with a fork, or peel it if you prefer.  Add the cucumber to the bowl. Chop the fresh parsley and mint and add to the bowl.  Add the lemon juice to the bowl and stir ingredients.  Arrange some torn romaine lettuce leaves in salad bowls or on the side of the main plate.  Top with the tomato and cucumber mix and a dollop of yoghurt or almond mayonnaise.

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4 thoughts on “Minty Tomato and Cucumber Salad

  1. Pingback: Spiced Chickpeas, Broccoli and Cauliflower with Green Tomato Chutney « The Naturally Well Family

    • Thanks Emmycooks. Your black bean tacos look so good! I am all about leftovers too! Particularly when it comes to things like chillies that taste so much better the next day. I try to double batch as much as I can purposely so we have leftovers. I am gluten-free so this makes lunches so much easier. Keep the great recipes coming!

  2. Pingback: Rose Elliot’s Lentil Cumin Cakes (Recipe Trial) « The Naturally Well Family

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