Cool Cucumber & Peppermint Salad Recipe
Stay cool with this refreshing cucumber and peppermint salad. It is just the right thing on those extra hot summer and early fall days and evenings
Servings Prep Time
6 5minutes
Servings Prep Time
6 5minutes
  • 2 cucumberspeeled, cored and sliced 1/4in thick
  • 2 Korean melonspeeled, and sliced 1/4in thick
  • 1cup fresh peppermint leavestorn up in to pieces or cut in 1/4in ribbons
  • 1/3cup red onion sliced thinlyabout half a small-medium red onion
Dress with
  • 2-3tbls lime juice
  • 1/3cup tomatillo-lime dressing
Tomatillo-lime Dressing
  • 4 medium tomatilloscut into quarters
  • 2tbls lime juicejuice of 1 lime
  • 1clove garlic
  • 1tsp sweet white or chickpea misooptional
  1. Core the cucumbers and slice about 1/4in slices and put in the bowl, or use a handheld mandoline and slice the cucumbers right into the bowl. For most mandolines the highest setting is perfect.
  2. The same can be done with the onion, you may want a thinner slice, about 1/8in.
  3. Tear or cut the peppermint into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons).
  4. Add to the bowl and toss the ingredients together.
Tomatillo-lime Dressing
  1. Put all the dressing ingredients in the blender cup (or blender). Using a pulsing technique (on 2 seconds, off, on again) blend until smooth.
  2. Pour around the bowl sides (for better distribution) and toss.
  3. Garnish with some fresh uncut peppermint leaves and/or slices of lime.
Recipe Notes

The dressing makes about 1 cup, so there will be extra. The extra can stored in the refrigerator and used for other salads, as a marinade or drizzled on roasted vegetables. But if you don’t want the extra, just reduce the quantity of each ingredient by about half.