Red Kitchen cucumber salad

Megan from the Red Kitchen in Te Awamutu created this delicious salad. Fresh and flavoursome, vegetarian and gluten free; what more can you ask for?


1 diced cucumber
¼ cup toasted pistachios, chopped and toasted
¾  cup mung beans
zest 2 lemons
1 cup crumpled dry feta
handful chopped mint
baby kale micro greens
2 tbsp olive oil
Himalayan salt and cracked pepper


  1. Cut the cucumber in quarters lengthways, cut out the seeds and then chop into cubes.
  2. Add the cucumber to a bowl, and gently fold through mung beans, lemon, pistachios, mint, olive oil, salt and pepper.
  3. Very gently fold through the micro greens and feta.

Note: You can substitute kale with any microgreens, chopped baby spinach or leave it out altogether.

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