Persian Cucumber and Strawberry Salad - alive magazine
This is a great addition to an alfresco lunch or a light and lovely afternoon snack. Sumac gives this salad a pop of peppery bright flavour that brings out the…
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
- Spoon
Ingredients
- 3 small Persian cucumbers, split lengthwise
- 3 cups (750 mL) small strawberries (cut in half if large)
- 1/4 cup (60 mL) finely chopped cilantro
- 1 tsp (5 mL) sumac
- 1/4 tsp (0.5 mL) sea salt
- 1/3 cup (80 mL) blanched almonds
- 1 Tbsp (15 mL) harissa or your favourite hot sauce
- 1/3 cup (80 mL) plain Greek yogurt
- 1 to 2 Tbsp (15 to 30 mL) milk
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