Blog, Recipes

Cucumber & Dill Salad

26th June 2017

Cool and refreshingly different with the addition of sushi seasoning.

{serves 4}


2 large cucumbers, peeled, halved and then sliced

2 tsp lemon juice

1 tsp sesame oil

4 tbsp sushi seasoning vinegar

2 tsp sweet chilli sauce

1 tsp agave nectar

1 bunch dill, chopped

1 bunch mint, chopped

1 handful chives, chopped

sea salt and white pepper


1 tbsp toasted sesame seeds

Preparation time – 30 mins

Peel each cucumber.

Cut the cucumbers in half down the length, scoop out the seeds with a teaspoon then cut slices down each length and place in a large mixing bowl.

Finely chop the mint, dill, chives and place in the bowl with the cucumbers and season with white pepper and a little sea salt.

In a separate small mixing bowl, add the lemon juice, sweet chilli, vinegar, sesame oil and agave nectar. Mix well then pour over the cucumbers.

Sprinkle with toasted sesame seeds.

LISA’S TIP – For me, cucumbers mean summer is almost here and I will be able to slice, dice, and chop fresh cucumbers into dishes of all shapes and forms. Clearly I love all things ‘cucumbery’ – who doesn’t? This salad was inspired by those thinly sliced cucumbers marinated in rice vinegar that are sometimes served with sushi. This is a refreshing salad that is perfect for days when it’s really scorching outside.


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