For this salad, leave the skins on the cucumbers, and mix varieties. For our photo, we used a combination of typical Persian and unique lemon cucumbers. Lovage is a great cucumber herb--lively but not overwhelming. If you have it, use it in place of the celery leaves and flat-leaf parsley. Or change directions and go for dill, another natural with cukes.
1 tablespoon lemon rind strips
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped celery leaves
4 green onions, thinly sliced
3 cups coarsely chopped or sliced cucumber
2 tablespoons pine nuts, toasted
How to Make It
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add parsley, celery leaves, onions, and cucumber; toss gently. Sprinkle with pine nuts.
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This salad was light and refreshing - a nice change from a Thai cucumber salad we have a lot. My celery didn't have many leaves, so I just finely chopped some celery and it was just fine. A sprinkle of crumbled feta would be a nice swap out from the pine nuts but they were good! Will make again.
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