Tasmanian cucumber salad
8 servings
20 minutes
Tasmanian cucumber salad is an unusual blend of freshness and spiciness inspired by the wilderness of Tasmania. Crunchy pickled cucumbers combined with tender squash create an original contrast of textures, while red onion adds a hint of sharpness. The mix of greens—lettuce, broccoli, arugula, and celery—brings notes of spring freshness, and sunflower sprouts along with cashews add nutty depth. Coconut flesh complements the salad with exotic softness, softening the bright flavor nuances. This salad is perfect as a standalone dish for a light dinner or as a refreshing side to main courses. Its unique composition makes it a true gastronomic journey that can surprise even the most discerning gourmets.
1
Cut the cucumbers and pumpkin diagonally.
- Marinated cucumbers: 3 pieces
- Summer squash: 3 pieces
2
Slice the onion into half rings.
- Red onion: 1 head
3
Finely chop the lettuce, broccoli, arugula, and celery.
- Lettuce: 1 piece
- Broccoli: 1 piece
- Rocket (arugula): 1 bunch
- Celery stalk: 2 pieces
4
Mix all the ingredients in a large wooden or glass bowl.
- Sunflower sprouts: 2 glasss
- Cashews: 1 glass
- Coconut flesh: 200 g
