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–+ servings

Cucumber Raspberry Salad

Cucumber Raspberry Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Giangi Townsend
Cucumber raspberry salad. A crisp summer salad with a twist. 

Ingredients

  • 1 cucumber
  • 6 ounces raspberries
  • 2 tablespoons heavy cream
  • 1 tablespoon red wine vinegar
  • 10 mint leaves
  • 1 tablespoon dill
  • salt and pepper
US - Metric

Instructions

  • Peel the cucumber by alternating one stripe lengthwise.
  • Slice into thin rounds with the aid of a mandoline.
  • On a large plate, mix half of the raspberries, heavy cream, dill, salt and pepper, and vinegar. Crush some of the raspberries as you mix.
  • Add the sliced cucumber rounds and mix well. Add the chopped mint and the remaining raspberries.

Notes

This cucumber salad is best when made fresh as the salt in the dressing will bring out the natural moisture of the cucumber and cause the salad to get watery if refrigerated for a day or more. 
 

Nutrition

Calories: 59kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.