Cucumber & Mint Salsa
Submitted by tdacla2
Cucumber and mint salsa with walnut oil, lemon juice, and fresh mint. Salted and drained cucumber keeps this salsa crisp and concentrated. A refreshing no-cook condiment for grilled fish, lamb, or flatbreads.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
40 minThis salsa is clean, bright, and barely there in the best way. Finely chopped cucumber, fresh mint, lemon juice, and walnut oil. Five ingredients and zero cooking.
The salting step is what makes it work. Chopped cucumber sits in a colander for 30 minutes while salt draws out excess water. Without this step, the salsa is a watery puddle within minutes. Rinsed and squeezed dry, the cucumber pieces stay crunchy and hold the dressing instead of diluting it.
Walnut oil is an unusual choice that adds a rich, nutty flavor you won’t get from olive oil. It pairs especially well with grilled fish or lamb.
Kitchen Tips
- Seed the cucumber before chopping. The watery center adds nothing but liquid.
- Rinse thoroughly after salting to remove excess salt. Taste a piece before mixing. It should be seasoned, not salty.
- Squeeze the drained cucumber firmly in a clean towel to get out every last drop of moisture.
- Use this within an hour or two. It doesn’t keep well overnight.
Variations
- Add a finely diced jalapeno for a spicy kick.
- Swap walnut oil for extra-virgin olive oil if walnut oil isn’t available.
- Stir in a tablespoon of plain yogurt for a creamier, raita-like version.
Ingredients
Directions
PEEL THE CUCUMBER and cut in half lengthwise.
Scoop out and discard the seeds.
Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes.
Rinse the cucumber and squeeze out any excess water.
Place in a mixing bowl and add the oil, lemon juice and mint leaves.
Mix well and pour into a small serving bowl.
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