Spicy cucumber salad with scampi and fresh peppermint, it’s like a breeze of summer on the plates! A great cooking recipe published in the Chef’s Handyman Food Blog!
Peppermint, scampi and sour cream what a delicious mixture. Turning into the spring season, fresh garden products will be included in the menus. Especially delicious salads are very welcome.
The combination of fresh peppermint with sour cream and chili warms the heart and the soul. For seafood lovers the spicy cucumber salad with scampi and fresh herbs will be a must to try. Fresh peppermint leaves, chili and sour cream dressing will give the right twist and freshness after the cold and long winter season. It’s like a breeze of summer on the plates.
Chef’s Handyman’s special: Spicy cucumber salad with scampi and fresh peppermint
To make salad, peel the cucumber and cut in half. Remove the seeds and cut into waver thin slices. Place the pieces into a bowl. Peel the cooked potatoes and cut in small cubes. Add grated fresh lemon rind.
For the dressing combine, sour cream, 4 tbsp. of olive oil, 2 tbsp. of lemon juice, 3 tbsp. of white balsamic vinegar, 2 tbsp. of chopped fresh peppermint, chili flakes and lemon rind. Season the dressing with salt and black pepper.
Pour the dressing over the fresh ingredients and toss slightly. Lay aside 8 scampi for decoration. Cut remaining ones into pieces and place into the bowl. If only fresh scampi available fry them one each side for 2 minutes or until cooked through.
Serve salad in salad bowls or on plates. Garnish with scampi, fresh herbs and lemon slices.
Shopping list for 4 serves:
Seafood: 400 g or 13 oz. scampi, (cooked and ready to be eaten)
Dairy Products: 180 g or 6 oz. sour cream
Vegetables: 1-2 cucumbers, 500 g or 16 oz. cooked potatoes
Herbs: 1 bunch fresh peppermint
Fruits: 2 lemons (organic)
Vinegar, Oil: Olive oil, white balsamic vinegar
Spices. 1 chili or chili flakes, salt, black pepper
Bon appetite yours Chef’s Handyman team.
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