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Cucumber Salad with Lentils & Sprouts: Submitted by: Purnima Sarkar | Date Added: 1 Apr 2016
Listed in: Fruit

1/2 cup champagne vinegar or rice vinegar

1/4 cup water

1 dried hot chile, such as red Thai or chile de arbol, torn

1 teaspoon sugar

3/4 teaspoon kosher salt, divided

1/2 teaspoon dill seed

2 cups halved and sliced unpeeled small cucumbers, preferably Persian or “mini”

2 tablespoons golden raisins

A few sprigs fresh dill

1/4 cup nonfat plain Greek yogurt

1 1/2 tablespoons extra-virgin olive oil

Freshly ground pepper to taste

1 cup cooked French green lentils

1/3 cup crumbled feta cheese

4 radishes, halved and thinly sliced

2 scallions, thinly sliced

3 tablespoons coarsely chopped fresh herbs, such as parsley, dill and cilantro

1/2 cup micro greens or mixed sprouts

Cooking Instructions

Combine vinegar, water, chile, sugar, 1/2 teaspoon salt and dill seed in a small saucepan. Bring to a boil, then simmer for 2 minutes. Let cool slightly.

Place cucumbers and raisins in a shallow bowl or glass dish along with dill sprigs. Carefully pour on the hot liquid. Refrigerate, stirring once or twice, for 20 minutes. Strain (reserving the pickling liquid); discard the chile and dill sprigs. Transfer 2 tablespoons of the liquid to a large bowl. (Reserve the remaining pickling liquid to pickle more vegetables or to use in a salad dressing, if desired.)

Whisk the 2 tablespoons pickling liquid with yogurt, oil, pepper and the remaining 1/4 teaspoon salt. Add the cucumber mixture, lentils, feta, radishes, scallions and herbs; gently toss to combine. Garnish with microgreens (or sprouts).

Recipe Pictures - Hover cursor to scroll if several images:
Cucumber Salad with Lentils & Sprouts
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