This cucumber salad is filling and filled with a nice variety of fresh and local veggies. A squeeze of fresh lime juice add a terrific ting to the dish.
Ingredients
- 2 cucumbers, peeled and sliced
- 1/2 block tofu, sliced thin
- 2-3 tbsp olive oil
- a quarter of a sweet onion, julienne cut
- 1/4 cup sweet pepper and/or 1-2 chilis for extra heat, chopped
- 6 fresh mint leaves
- 1 stalk green onion, chopped
- 4-5 cherry tomatoes, cut into chunks
- 2-3 tbsp fresh squeezed lime juice
- 2-3 tbsp soy sauce
Preparation
- In a sauce pan add oil and turn heat on high. When oil is hot, add tofu. Turn heat down to med-high to med and cook until tofu turns golden brown and crispy. Remove from heat and set aside.
- In a small mixing bowl, mix soy sauce and fresh squeezed lime juice. Add ingredients, stir and mix well.
- Fill a mixing bowl with cucumber, tomato, onion and sweet pepper (and optional chilis) and mint leaves. Mix contents well. Pour sauce over the salad and top with tofu and green onion.
Serve
Serve with rice and fresh veggies or simply as is. A great salad or snack.
Enjoy!
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