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Asma's salad ; cucumber salad with strawberries and dates

Brunch, Vegetarian, Gluten free, Vegetables and Fruits

A fresh salad with a maroccan inspiration.


Recipe for 2 portions


0.50 Unit(s)
100 Gr
50 Gr
Pitted dates
15 Gr
Pine nuts
1 Tbsp
1 Tbsp
60 Ml
Plain greek yogurt 0%
1 Tsp
1 Tbsp
Olive oil

Preparation time: 20 min

  • Things to do before the workshop

    Finely chop the mint and the parsley. Keep a few mint leaves aside for garnish at the end.
    Wash the veggies and peel the cucumber.


    For this recipe you will need :

    1 cutting board
    1 chef knife
    1 paring knife
    1 colander
    3 bowls
    1 peeler
    2 clean kitchen towels

  • Process

    Wash the strawberries and dice them. Wash and dry the dates, cut them in small pieces.

    Wash and peel the cucumber, then dice finely.

    In a bowl, place the cucumber, then the strawberries and the dates last. Sprinkle some mint leaves to decorate.

    In a bowl, to prepare the sauce, mix the yogourt, the finely chopped fresh mint and parsley, the pine nuts, the honey, the olive oil and some salt and pepper to taste.

    Once well combined, drizzle the sauce onto the salad just before serving.

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