Crunchy Summer Salad with Spiced Hazelnuts
Rated 5.0 stars by 1 users
Servings
2
This salad is a gorgeous summer staple. It is crunchy, colorful and super refreshing. This is the perfect thing to throw together for a last minute barbecue or dinner party - it is sure to be a crowd pleaser. Feel free to add grilled shrimp or chicken to turn it into a complete and healthy weeknight meal.
Ingredients
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1 small cucumber
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2 large ripe but firm tomatoes
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1.5 cups labneh
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A drizzle Organic Lemon Olive Oil
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A few cracks Fresh pepper
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Italian Sea Salt
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1 handful rye or sourdough croutons (homemade are the best!)
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1 tablespoon Dark Balsamic Vinegar
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2-3 drops White Balsamic Vinegar
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1 tablespoon acacia honey
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½ cup Organic extra virgin olive oil
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1 tablespoon Pasta Spice Mix
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2 tablespoons butter
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2 tablespoons hazelnuts, shelled and lightly crushed/chopped
Dressing
Spiced and toasted hazlenuts
Directions
Spiced and toasted hazelnuts
Put oil, pasta seasoning, slightly crushed hazelnuts and butter in a small pan on low/ medium heat. Allow the butter to melt and bubble slightly, then remove from heat. Set aside to cool.
Dressing
Stir the two types of vinegar and honey together until smooth. Set aside until the salad is ready to be dressed.
Salad
Optional: Halve the cucumbers lengthwise. Salt lightly and allow the cucumbers to absorb the salt for 15-30 minutes. Pat dry with paper towel.
Slice the cucumbers into bite-sized pieces.
Slice the tomatoes into different sizes - come slices and some smaller cubes.
Combine the tomatoes, cucumbers and croutons and coat with the honey and vinegar dressing.
Spread labneh on the base of your serving dish and drizzle lemon oil over it. Top with the salad mixture. Add toasted spiced hazelnuts on top
Optional: Add an additional drizzle of Lemon Olive Oil over top. Serve!
