In this cooling summer recipe, proportions, cube sizes, etc are flexible. You can peel the cucumber and apple or not, according to your preference, and you can boost the ‘zing’ level of the dressing by adding some finely minced jalapeño.
Here’s a photo of the Cucumber, Apple, & Spinach Salad With Curried Pecans and Lemony Coriander Dressing.
For the Dressing:
6 oz container sour cream or plain yogurt
1 Tbsp finely minced lemongrass (or 1/2 tsp lemon juice plus 1/2 tsp zest)
1 tsp ground coriander
1/4 tsp sugar
pinch of white pepper
pinch cayenne (optional)
salt to taste
For the Curried Pecans:
1/2 cup chopped pecans
1 tsp butter or oil
1 Tbsp mild curry powder (or garam masala with a dash of cumin)
pinch of salt
For the Salad:
1/2 of a large seedless cucumber
1 large Fuji apple
3 cups lightly packed spinach leaves (stems removed)
1/2 tsp lemon juice
Whisk the dressing ingredients together. Adjust salt and refrigerate.
In a skillet, toast the pecans in the butter (or oil) over medium heat for a few minutes until fragrant. Add the curry powder and mix well. Remove from heat.
Cut the cucumber into rough cubes. Core and cube the apple. Toss the apple cubes with the lemon juice. Stack the spinach leaves and cut into thin strips.
Toss the cucumber, apple, & spinach together. Mound the salad attractively on a plate, drizzle with some of the dressing, and top with a sprinkling of curried pecans.
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