Almond and Cucumber Salad

24. January, 2011

I know I say this about nearly all my recipes but this one truly is amazingly healthy. It contains healthy fats, calcium, protein, fibre, antioxidants and minerals. It is a kind of wonder-salad really. I love this salad when I want a really light lunch but I often serve it with vegetable main courses as well as grilled fish. This salad is one of my favourite salads.

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Lovely and fresh cucumber salad

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

This recipe is easy to make:

Nut free

Almond and Cucumber Salad

Serves 2 people as a side dish

Ingredients

100 grams (3½ oz) cucumbers, grated coarsely
100 grams (3½ oz) seedless grapes (any colour), sliced in halves
50 grams (1¾ oz) almonds, chopped coarsely
20 grams (¾ oz) ripe pineapple (weight as prepared), cut into squares
5 grams (a small handful) coconut flakes (optional), toasted
2 tablespoons fresh herbs such as coriander or basil (optional), chopped coarsely
A pinch of salt (Himalaya or sea salt)

Preparation

Grate the 100 grams cucumber very coarsely. Place in a small bowl and sprinkle with the pinch of salt.
Slice the 100 grams grapes in halves.
Chop the 50 grams almonds very coarsely.
To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining hard "eyes" with the tip of your knife. Then cut the pineapple into quarters, remove the core (hard part in the middle) and cut the 20grams pineapple ino small pieces.
Heat a small frying pan (without oil) and toast the small handful coconut flakes lightly, for about 1-2 minutes until fragrant. Shake the pan to toast the flakes evenly. Let cool.
Chop the 2 tablespoons herbs finely.
Place everything in the bowl and toss gently.