Spicy Cucumber & Macadamia Nut Spring Salad
This Spicy Cucumber and Macadamia Nut Spring Salad delivers a refreshing crunch, a touch of heat, and delicate floral and herbal notes–all wrapped up in a perfect taste of spring. Serve it as a vibrant side dish, or let it shine as the star of the plate paired with salmon, tuna, or chicken.
Equipment
- 1 shallow serving bowl
Ingredients
- 3 persian cucumbers
- 1 fresh red pepper
- 2 tbsp extra virgin olive oil
- 2 tsp rice vinegar
- 1/8 tsp sea salt
- 1/3 cup macadamia nuts
- 2 tsp goat cheese
- 1/4 tsp lavender flowers
- 1/8 tsp fresh dill
Instructions
- Create cucumber ribbons: Using a vegetable peeler, slice the cucumber into long, ribbon-like strips.
- Prep the pepper and marinate: Cut the pepper in half lengthwise and scoop out the seeds. Slice it finely, then add it to a bowl along with the cucumber ribbons, 1 tablespoon of olive oil, a pinch of salt, and a splash of rice vinegar. Toss everything gently and let it marinate for just a few minutes—you want the flavors to mingle, but still keep the cucumber crisp and fresh.
- Toast the macadamias: Place the macadamia nuts in a sandwich bag, then crush them into small pieces using a meat tenderizer (or whatever sturdy tool you have on hand). Toast the crushed nuts in a dry pan over medium heat for about 5 minutes, until they’re lightly golden and fragrant.
- Prep the herbs: Tear the dill into small pieces with your hands. Gently separate the individual lavender flowers.
- Assemble the dish: Artfully arrange the cucumber ribbons on a plate, letting them fall into soft curves. Sprinkle the toasted macadamias over the top, then dot the plate with small pieces of goat cheese. Place a lavender flower on each bit of goat cheese for a beautiful pop of purple and white. Finish with a scatter of dill, a drizzle of the remaining olive oil, and a generous pinch of salt.
