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Raspberry and Cucumber Salad Veg CD HD 30mins
Serves 4 Cold Vegetarian Vegan Vegetables Fruit Herbs Hors d'oeuvre Starter Appetizer Gluten Wheat Dairy Free Eggless
Ingredients 1½ Cucumbers Salt 90ml/3fl.oz. Raspberry Vinegar (check ingredients) Salt & freshly ground pepper 2 sprigs fresh Dill, to garnish 24 Fresh Raspberries to garnish Freshly Ground Pepper
Instructions
1. Peel the cucumber and cut into very thin, lengthwise slices using a mandolin or potato peeler.
2. Place in a colander and season with salt. Cover and leave in the sink for 10 minutes. Pat dry on kitchen paper.
3. Place the cucumber ribbons in a large mixing bowl, add the raspberry vinegar and toss well.
4. To serve - arrange the cucumber ribbons on a flat serving platter, scatter the raspberries over the top, season with fresh pepper and garnish with the dill sprigs.
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