Peach Cucumber Salad
This refreshing peach salad features juicy peaches, thinly sliced cucumbers, toasted almonds, and mint leaves, all tossed in a sweet and sour Japanese dressing. It's easy to prepare and perfect for any occasion.
Ingredients
Salad base:
- 40 grams of almonds chopped
- 2 medium-sized cucumbers thinly sliced
- 1 teaspoon of salt
- 2 medium-sized peaches sliced
- 10 mint leaves chopped
Salad dressing:
- 4 tablespoons of rice vinegar
- 1/2 teaspoon of soy sauce
- 1 tablespoon of demerara sugar
- 1/2 teaspoon of fine salt
Instructions
- Preheat oven to 170ºC (340ºF). Spread the almonds on a parchment-lined baking tray and toast for about 7 minutes or, until fragrant, and slightly darker. Chop the toasted almonds. (see note)
- In a saucepan, combine rice vinegar, soy sauce, sugar, and fine salt. Heat over low heat, stirring until the sugar dissolves. Remove from heat and let it cool completely.
- Peel and slice the cucumbers very thinly. Sprinkle a teaspoon of salt over the slices, massage thoroughly, and set aside for 5 minutes to draw out excess moisture.
- Slice the peaches and add to a salad bowl. Squeeze the cucumber slices to remove moisture and add to the bowl. Add chopped almonds, chopped mint leaves, and the cooled dressing. Gently toss everything together and let sit for 5 minutes before serving.
Video
Notes
- The almonds can burn quickly, so keep a close eye on the oven. To simplify, you can skip this step and use chopped, untoasted almonds.
Tried this recipe?Let us know how it was!