Cucumber and lemon salad

Cucumber and lemon salad

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 403 kcal
, Fat: 33 g
, Carbohydrate: 14 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp mild mustard
2 tbsp olive oil
1 lemon washed, dried, grated zest and 3 tbsp of juice
1 cucumber, strips cut off using a peeler
2 spring onions incl. green parts, cut into thin rings
50 g green olives, pitted, roughly chopped
½ tsp salt
a little pepper


60 g cashew nuts
2 tbsp icing sugar
1 lemon, washed, dried, in slices
20 g butter

To serve

200 g feta, crumbled
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How it's done

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Combine the mustard, oil, lemon juice and zest in a bowl. Add the cucumber, spring onions and olives, mix and season.


Toast the cashews in a frying pan without any oil, remove. Empty the icing sugar into a deep dish, roll the lemon slices in the sugar.

Heat the butter in the same pan. Reduce the heat, fry the lemon slices for approx. 2 mins. on each side. Arrange the lemon slices on top of the salad.

To serve

Arrange the feta on the salad, sprinkle the cashews on top.

Good to know
Tip: Garnish the salad with ½ bunch of dill, leaves torn off.

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