Parsley, Mint and Cucumber Salad with Preserved Lemon Recipe

Name: Parsley, Mint and Cucumber Salad with Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup thinly sliced, commercially preserved lemons; 1 clove garlic, minced; 2 Tbs. fruity extra virgin olive oil; 1/2 cup coarsely chopped fresh spearmint; 2 cups lightly packed Italian parsley leaves, stems removed, washed and spun dry; 1 medium-sized cucumber, peeled, seeded and cut in 1/4-inch dice; Freshly ground black pepper to taste; 4 large lemons, preferably organically grown; 1/2 cup coarse kosher salt; 2 to 3 cups freshly squeezed lemon juice

Servings: persons

1/4 cup thinly sliced, commercially preserved lemons
1 clove garlic, minced
2 Tbs. fruity extra virgin olive oil
1/2 cup coarsely chopped fresh spearmint
2 cups lightly packed Italian parsley leaves, stems removed, washed and spun dry
1 medium-sized cucumber, peeled, seeded and cut in 1/4-inch dice
Freshly ground black pepper to taste
4 large lemons, preferably organically grown
1/2 cup coarse kosher salt
2 to 3 cups freshly squeezed lemon juice

1
To make Preserved Lemons:
2
Wash and quarter lemons.
3
Using tip of paring knife, remove any visible seeds.
4
Sprinkle 2 tablespoons salt in 1-quart, wide-mouth canning jar.
5
Drop 4 lemon quarters in jar, and sprinkle with another 2 tablespoons salt.
6
Continue to layer lemons and salt in jar.
7
Pour in enough lemon juice to fill jar.
8
Screw on lid, shake and, if necessary, top off jar with more lemon juice.
9
Leave jar at room temperature for about 6 to 8 days, shaking it daily, or until peel softens and pith turns from white to pale yellow throughout.
10
To make Salad:
11
Stir together preserved lemon, garlic, olive oil and mint in mixing bowl.
12
Add spearmint, parsley leaves and cucumber to bowl, season generously with black pepper and toss well.
13
Serve salad chilled or at room temperature.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup thinly sliced, commercially preserved lemons, 1 clove garlic, minced, 2 Tbs. fruity extra virgin olive oil, 1/2 cup coarsely chopped fresh spearmint, and more.

Yes, Parsley, Mint and Cucumber Salad with Preserved Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Parsley, Mint and Cucumber Salad with Preserved Lemon

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