Spiced cucumber & coriander salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
26%
Spiced cucumber & coriander salad
15 min.
4
160kcal

Suggestions


Looking for a refreshing and vibrant side dish that’s quick to prepare and packed with flavor? Our Spiced Cucumber & Coriander Salad is here to elevate your dining experience! This salad beautifully combines the crunch of fresh cucumber with the zesty kick of lime, while the unique flavors of pickled ginger and red chilli add an exciting twist that will tantalize your taste buds.

Perfect for various occasions, whether you're hosting a summer barbecue, planning a vegetarian dinner, or simply craving a healthy snack, this salad shines as a versatile dish. It’s not just a feast for the senses; it also embraces dietary preferences, being vegetarian, vegan, gluten-free, dairy-free, and low FODMAP, making it friendly for everyone at your table.

In just 15 minutes, you can whip up this stunning salad that serves four. The bright colors and fragrant herbs make it visually appealing, and the crunch from the cucumber paired with the freshness of rocket, coriander, and mint creates a delightful medley of textures. Serve it up as a side dish, starter, or antipasto to impress your guests, or keep it all to yourself as a healthy snack option.

Discover how easy it is to bring together these simple, wholesome ingredients and enjoy a burst of flavor that’s sure to leave you wanting more. Go ahead and treat yourself to this tropical-inspired delight!

Ingredients

  •  chilli diced red deseeded finely
  • 50 pickled ginger with 1 tbsp juice sliced
  •  lime zest 
  • tbsp olive oil 
  •  cucumber 
  • 70 baby leaf salad 
  • small pack coriander roughly chopped
  • small pack mint roughly chopped

Equipment

  • bowl
  • peeler

Directions

  1. Combine the chilli, ginger and its juice, lime zest and juice, and olive oil in a large bowl. Use a vegetable peeler to peel the cucumber into ribbons, discarding the central seedy part. Toss through the chilli dressing along with the salad leaves, coriander and mint.
  2. Serve immediately.

Nutrition Facts

Calories160kcal
Protein3.22%
Fat75.86%
Carbs20.92%

Properties

Glycemic Index
34.75
Glycemic Load
1.66
Inflammation Score
-8
Nutrition Score
8.4908695350523%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
14.43mg
Naringenin
1.14mg
Apigenin
0.05mg
Luteolin
0.09mg
Myricetin
0.01mg
Quercetin
1.13mg

Nutrients percent of daily need

Calories:160.23kcal
8.01%
Fat:14.36g
22.09%
Saturated Fat:1.98g
12.4%
Carbohydrates:8.91g
2.97%
Net Carbohydrates:6.76g
2.46%
Sugar:2.55g
2.83%
Cholesterol:0mg
0%
Sodium:10.3mg
0.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.37g
2.75%
Vitamin K:39.22µg
37.35%
Vitamin C:30.76mg
37.29%
Vitamin A:1518.08IU
30.36%
Vitamin E:2.27mg
15.16%
Fiber:2.14g
8.57%
Manganese:0.16mg
7.8%
Potassium:262.39mg
7.5%
Vitamin B6:0.15mg
7.32%
Copper:0.12mg
6.24%
Folate:24.39µg
6.1%
Magnesium:21.58mg
5.39%
Iron:0.81mg
4.49%
Vitamin B1:0.06mg
3.82%
Phosphorus:36.37mg
3.64%
Vitamin B5:0.33mg
3.28%
Calcium:32.51mg
3.25%
Vitamin B2:0.05mg
3.23%
Vitamin B3:0.4mg
2.02%
Zinc:0.27mg
1.82%