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Cucumber Salad with Mint


  • 1 1/2 pounds of cucumbers
  • The juice of 1 lemon
  • 3 tablespoons olive oil
  • 1/2 cup cream raw and organic is always best!
  • 1/4 cup mint leaves minced
  • Sea salt and pepper to taste


  • Cut the cucumbers in half lengthwise. Use a spoon to scoop out the seedy middle. This is, of course, an optional step but by removing the seeds, we’re not only improving the texture of the salad, but we’re also taking a lot of the liquid out so that it doesn’t become cucumber soup.
  • Cut the cucumbers into thin slices and place into a serving bowl.
  • In a small bowl, whisk together the lemon juice, cream, and olive oil. Drizzle this over the cucumbers. Salt and pepper to taste.
  • Allow the cucumbers to marinade in the dressing for a bit. It gives the flavors time to marry. And married flavors are tasty flavors.
  • Before serving, add in the minced mint leaves, and gently toss. Add an extra grinding or two of fresh pepper – because it looks pretty, that’s why. So do it!