Spring Cucumber Salad with Mint and Mandarin
Spring Cucumber Salad
Spring is in the air, or at least it should be. So, I sat down this weekend to create this amazingly refreshing spring cucumber salad with mint, mandarin, and a lemon and white wine vinaigrette. While it wasn't intentional, this spring cucumber salad did remind me a bit of a cucumber salad that I used to always order and devour from this Thai restaurant in Washington. So needless to say, I devoured this one too. Sadly, I had no pad Thai, this time, to eat alongside it.
A harmonious blend of flavors...
This spring cucumber salad has all of the right elements to make it truly delicious. It's light, with the cool mint adding to the freshness of the dish. Scallions bring in a bit of a bite. And the mandarin while sweet, doesn't over power any of the flavors. Instead, the lemon and sweetness from the vinaigrette enhance the flavor of the oranges, and bring together the whole salad.
A little bit of nutrition, shall we?
Aside from feeling light and refreshing, this is a light cucumber salad! Light in calories, that is. Even the vinaigrette, which is sweet, is low in calories. It is sweetened with a single Stevia in the raw packet. While I don't often use Stevia, because it can tend to have a bitter aftertaste, paired with the tartness of the white wine vinegar, you won't get any bitterness at all.
Yup!
This spring cucumber salad is sure to keep us cool and refreshed through spring and summer. Enjoy!
Prep Time: 15 mins
Cook Time: 0 minutes
Additional Time: 0 minutes
Total Time: 15 mins
Ingredients
Salad
2 Large Cucumbers, Chopped
1 oz Scallions (Green Onions), Approximately 1 Bunch
3 TBSP Mint, Chopped
2 Cuties (Mandarin Oranges), Sliced into Thin Wedge
Dressing
3 TBSP White Wine Vinegar
1 1/2 tsp Lemon Juice
1 Packet Stevia in the Raw
Instructions
Salad
Chop all vegetables and mix in a bowl.
Dressing
Combine ingredients for dressing in a small bowl, and stir.
Add the desired amount to the salad and enjoy.
