Cucumber and Feta Salad with Beet Hummus

Cucumber and Feta Salad with Beet Hummus

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  • Preparation 30 min
  • Servings 4

It’s easy to forget about vegetables when you’re under the lunch-making crunch. But thanks to this portable, show-stopping salad, stacking a meal in a Mason jar and then taking it on the road is a breeze. For a more sophisticated, appetizer-style dinner approach, simply serve your greens of choice (arugula, lamb’s lettuce or watercress) with cucumber, celery, walnuts, fresh herbs and feta cheese, along with a good healthy schmear of beet hummus, on a pretty plate.

Featured in RICARDO Magazine FALL 2018 (p. 52)
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs

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Ingredients

    • 1/2 cup (15 g) lamb’s lettuce, arugula or watercress
    • 2 tbsp dill, chopped
    • 2 tbsp flat-leaf parsley, chopped
    • 1 tbsp chives, chopped
    • 1 cup (250 ml) store-bought beet hummus
    • 1 Lebanese cucumber, diced
    • 3/4 cup (75 g) roasted walnuts, chopped
    • 1 celery stalk, diced
    • 3/4 cup (90 g) feta cheese, crumbled

Preparation

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