Take your Zingy Greens & Miso Salmon Traybake leftovers to the next level with this smacked cucumber salad. Perfect for a hot day lunch or no cook dinner.
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Serves
2
Cucumber
Spring Onion
Toasted Sesame Seeds
For the Chilli Oil Dressing
Crispy Chilli Oil
Soy Sauce
Sesame Oil
Balsamic Vinegar
For the Tahini Dressing
Tahini
Shoyu Soy Sauce
Balsamic Vinegar
Serves
2
Cucumber
Spring Onion
Toasted Sesame Seeds
For the Chilli Oil Dressing
Crispy Chilli Oil
Soy Sauce
Sesame Oil
Balsamic Vinegar
For the Tahini Dressing
Tahini
Shoyu Soy Sauce
Balsamic Vinegar
Unlock Mob Premium
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Step 1.
Before you begin, make the Zingy Greens & Miso Salmon Traybake batch recipe.
Step 2.
Stir all the chilli oil dressing ingredients together in a large mixing bowl.
Step 3.
In a separate small bowl, mix the tahini dressing ingredients together with a splash of cold water until you’ve got a smooth, spoonable consistency.
Step 4.
Flake the cooked miso salmon. Trim and thinly slice the spring onions.
Step 5.
Trim the cucumber and cut into quarters width ways. Using something heavy (like a rolling pin or meat mallet), smack the cucumber until it splits and cracks. Chop into rough 2cm chunks.
Step 6.
Chuck the smashed cucumber, spring onions, miso salmon and green veg from the batch, sesame seeds into the chilli oil dressing and toss well to coat.
Step 7.
Spoon the tahini dressing across the base of your plates. Pile the cucumber salad over the top and spoon over any leftover chilli oil dressing.
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