Try the latest trends in salads with this recipe for Crushed Cucumber Salad
1 large English cucumber
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
¼ cup (60 ml) Ina Paarman’s Balsamic Vinaigrette
1 T (15 ml) soy sauce
2 cloves of garlic, crushed
1 T (15 ml) sesame seeds, lightly toasted
Trim and discard ends from cucumber. Cut cucumber crosswise into three equal lengths.
Place in a plastic bag. Using a meat mallet or small frying pan, firmly but gently crush cucumbers until they split lengthways into 3 to 4 spears each.
Tear spears into rough pieces and transfer to a colander set over a bowl.
Toss cucumbers with Seasoned Sea Salt and stand for at least 15 minutes or up to 30 minutes.
While cucumbers drain, whisk Vinaigrette, soy sauce and garlic together in a small bowl and stand for at least 5 minutes to allow flavours to blend.
Transfer cucumbers to a medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve.
By: Ina Paarman