loveandlemons4.9
Cucumber Salad
This cucumber salad recipe is the perfect side dish for summer cookouts! I list the pickled mustard seeds as optional, but I highly recommend including them. They really take this salad over the top.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Make the pickled mustard seeds, if using. Combine the vinegar, water, sugar, and salt in a small pot over medium heat. Bring to a simmer, stir in mustard seeds, reduce the heat, and cook over low heat for ⏱️ 30 minutes or until the mustard seeds are plump. Remove from the heat and let cool to room temperature. Store in the refrigerator for up to 2 weeks.
Pickled mustard seeds, optional (recipe below)
2
Make the salad. In a large bowl, combine the vinegar, agave nectar, cucumber, onion, salt, sesame oil, and dill. Toss to coat and chill for ⏱️ 10 minutes. Transfer to a serving bowl, leaving some of the excess water behind. Top with fresh mint, dollops of pickled mustard seeds, if using, and a drizzle of olive oil, if desired. Season to taste and serve.
chopped dill1 tablespoonPickled mustard seeds, optional (recipe below)
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