Cucumber Salad is easy, quick and versatile.
I ate it warm with instant ramen noodles. But I see myself eating it with grilled fish, shellfish... or on its own as a cold, crisp salad.
See what I'm saying about versatility?
Cucumber Salad
Text and Photo by Jac Kyles Baker
Serves 1 as a main course salad or 2 side dish servings
Ingredients
For the salad:
1 small sweet potato, peeled and diced
1 tsp vegetable oil
1/4 tsp paprika
1 1/2 cups baby spinach
1 scallion, sliced
1/4 cup fruit and nut trail mix
3 TB pomegranate seeds
salt and pepper to taste
For the dressing:
1 TB brown mustard
1 TB honey
1 TB white wine vinegar
1 TB vegetable or olive oil
salt and pepper to taste
Preparation
For the dressing:
In a small bowl, stir together mustard, honey, vinegar and oil. Salt and pepper to taste. Set aside.
For the salad:
Place diced sweet potato in a microwave safe bowl. Cover and microwave on HIGH for 2 to 3 minutes.
Carefully remove bowl from microwave. Be mindful of steam when removing lid. Add paprika and oil to sweet potatoes. Salt and pepper to taste.
Microwave seasoned sweet potatoes on HIGH for 1 to 2 minutes. Carefully remove bowl from microwave. Set aside to cool.
Arrange spinach on a large plate. Top spinach with the cooled sweet potatoes, scallions, fruit/nut trail mix and pomegranate seeds.
Drizzle salad with honey mustard dressing.