SMACKED CUCUMBER SALAD

SMACKED CUCUMBER SALAD

Cool, crunchy, and bursting with big Asian-inspired flavour - this clean, keto-friendly cucumber salad gets the full Good Phats treatment. Perfect as a side, snack or vibrant starter.

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PHATS USED: Spanish Light Avocado Oil

Why: Tamari, vinegar, garlic, and chilli bring serious punch and using a strong-flavoured oil (like EVOO) would compete. So we use our neutral Spanish Light Avocado Oil which blends in cleanly without clashing

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INGREDIENTS

3–4 small Persian cucumbers (or 1 long cucumber) 
1 tsp fine sea salt 
1 garlic clove, minced 
Pinch of chilli flakes 
1 tsp chicory root syrup 
2 tbsp tamari 
2 tbsp rice vinegar 
2 tbsp GOOD PHATS Light Avocado Oil 
1 tbsp toasted sesame seeds 
1 red chilli, finely sliced (for garnish) 
1 spring onion, julienned and soaked in ice water (for garnish) 

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METHOD

1)  Smack the cucumber

Trim the ends off the cucumbers. Place them in a zip-lock bag or wrap loosely in a tea towel. Using the flat side of a knife or a rolling pin, smack them until they split. Cut into 1.5cm diagonal bite-size chunks and place in a bowl. 

2) Salt & chill

Sprinkle the cucumber with sea salt, toss to coat, and refrigerate for 15 minutes. Drain off any released liquid without rinsing.

3) Make the dressing

In a bowl, whisk together garlic, chicory root syrup, tamari, rice vinegar, chilli flakes and GOOD PHATS Light Avocado Oil to combine. Adjust to taste.

4) Marinate the cucumber

Pour the dressing over the salted cucumber. Add the toasted sesame seeds and toss gently. Chill for at least 20 minutes to infuse the flavour.

5) Garnish & serve

Transfer to a serving plate. Garnish with curled spring onion, sliced red chilli and a final sprinkle of sesame seeds. 

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CHEF’S TIP