Cucumber, Orange & Fresh Herb Salad

A beautiful, fresh, zesty salad for any dish or occasion.

Prep Time:

Cook time:



2 small cucumbers (Lebanese) 
1 large navel orange, segmented
30g watercress OR spinach OR rocket                                       
20g fresh mint leaves, thinly sliced                                                       
10g fresh coriander leaves                                            
1 tsp cumin seeds, toasted (or Nigella)

1 tbsp lemon juice
1 small garlic clove, crushed
1 tbsp fresh ginger, grated
40g thick yoghurt (vegan alternative coconut cream)
Salt and freshly ground black pepper


For the dressing, either whisk or shake the ingredients together in a jar.  Taste and season with salt and freshly ground black pepper.  Set aside and chill until ready to use.

If you’re using telegraph cucumbers, remove the long centre of watery seeds first or keep, chop and use in a breakfast smoothie.

I like to cut each cucumber in half then diagonally into slices, just looks lovely or use a vegetable noodler or veggie peeler to make long divine lengths.

Drop into a bowl with the orange segments watercress, mint and coriander.  Mix with your hands then drizzle over the dressing.  Sprinkle over the cumin seeds to serve.

Serve : As a side OR grab a handful and garnish your tahini chicken and chia seed rice.  Or serve as part of a shared platter.


Jax Says : this salad is beautiful with either thinly