Cucumber and Blackberry Salad
Cucumber and Blackberry Salad
Yield: 4 Serves
Prep time: 10 MinTotal time: 10 Min
A quick little salad that will brighten up any meal!
Ingredients
- 2 cups of rocket
- 1 cup of mint, leaves picked
- 2 small lebanese cucumbers
- 1 punnet of blackberries
- 2 tablespoons of raspberry vinegar, or any good quality red wine vinegar
- 1/4 cup extra virgin olive oil
- salt + pepper
- 1/4 cup pepitas
Instructions
- Wash the rocket and mint leaves, then spin in a salad spinner to remove the excess water. Add to a large bowl.
- Wash the cucumbers and dry with a tea towel. Use a vegetable peeler to strip the cucumber into thin slices. Rotate the cucumber and peel strips from each side, discarding the core.
- Add the cucumber strips to the leaves and toss gently so that the cucumber is evenly distributed through the leaves.
- Put the vinegar, olive oil, salt and pepper into a jar and shake until well combined.
- Pour a small amount of dressing over the leaves and toss to combine, making sure that all of the leaves and cucumber are evenly coated. Add more dressing as needed.
- Gently toss the blackberries through the dressed salad.
- Serve with pepitas.
