Nutty Salad

This salad is an easy side dish. Best in the summer when the cucumbers are at their best. I can’t remember how I invented this, but I’m sure it had something to do with the huge amounts of cucumbers we got from our garden. The recipe makes rather small batch (enough for 2 or maybe 3), so multiple it if needed.

Cucumber and Peanut Salad

1 dl peanuts or salted peanuts
5 dl cucumber cubes
1 thinly sliced small onion (optional)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried mint
pinch of salt and pepper

If you use raw peanuts, start with toasting them. Heat a frying pan and toast the peanuts in it, stirring often, until they have brown spots in them. Let cool. You can peel the peanuts by rubbing them between your hands, but you can use them with the peels too. Partially crush the peanuts in a big mortar or in a plastic bag with a rolling pin. Put cucumber, onion and peanuts in a bowl. Mix oil, lemon juice, mint, salt and pepper together and combine with cucumber mixture. Salad is better if you let it sit about half an hour before serving.