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Cucumber mint salad

By Spencer Watts
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SERVES
2

Ingredients

  • 1 large cucumber, seeded and sliced
  • 3 tablespoons (45 milliliters) red onions, sliced
  • 4 tablepoons (60 milliliters) white vinegar
  • 2 tablespoons (30 milliliters) extra virgin olive oil
  • 3 tablespoons (45 milliliters) fresh mint, chopped
  • Pinch of white sugar
  • Salt and pepper to taste
  • Squeeze of lime juice

Directions

  1. Toss all ingredients together in a large mixing bowl.
  2. Let rest in the refrigerator for 30 minutes.
  3. Serve with poached lobster with gastrique sauce (see recipe).

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