Cucumber, borage and salmon salad

Cucumber, borage and salmon salad

By
From
The Herb & Flower Cookbook
Serves
4
Prep
10 mins

Borage is another of those old herbs that seems to have fallen out of fashion, despite it’s refreshing, “cucumbery” taste and its ability to go really well in a Pimm’s. It’s almost too easy to grow, taking over pots at an alarming rate, but it goes well in almost any salad. This light summery dish can be made in advance and kept in the fridge until needed. You can serve this with a jacket potato if you fancy something more substantial.

Ingredients

Quantity Ingredient
1 cucumber
3 spring onions, chopped
1 little gem lettuce, torn
2 salmon fillets, cooked and flaked
1 lime, juiced
2 tablespoons olive oil
2 tablespoons borage flowers, chopped

Method

  1. Chop the cucumber into rounds about 2 cm thick, then cut them into quarters. Transfer to a serving bowl with the spring onions, lettuce and salmon.
  2. In a jar, shake together the lime juice and olive oil, and pour it over the salad. Sprinkle over the borage flowers and serve.

Substitute the borage with...

  • Dill, mint and chervil.
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