Cucumber Salad



  • 1½ large cucumbers

  • 1-2 tsp salt (for salting the cucumber)

  • 4 large spring onions

  • 2 Tbsp fresh coriander, chopped

  • ¼ cup fresh lemon juice

  • ¼ cup extra virgin olive oil

  • 1 tsp lemon zest


  1. Slice cucumber very finely (I like to use a mandoline slicer set to 1/8” thick). Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.

  2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off). Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.

  3. Slice green onions. Finely chop coriander. Finely zest lemon. Combine onions, coriander, lemon juice, lemon zest, olive oil and stir to combine.

  4. Pour dressing over the cucumber, stir to incorporate and serve! You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.