Methi Cucumber Salad Recipe

Cooking Directions

• STEP 1.Wash and chop the fenugreek leaves and cucumbers.
• STEP 2.In a bowl, combine the fenugreek leaves, cucumbers, chopped onions, and tomatoes.
• STEP 3.In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss well to combine.
• STEP 5.Let the salad marinate for 10-15 minutes to allow the flavors to meld together.
• STEP 6.Serve the Methi Cucumber Salad chilled and garnish with fresh coriander leaves.

Cooking Tips

• You can add some roasted peanuts or sesame seeds for extra crunch.
• If you find the fenugreek leaves too bitter, you can blanch them in hot water for a few minutes before adding them to the salad.
• Make sure to use fresh and crisp cucumbers for the best texture.

Storage and Serving

• This salad is best served fresh and chilled.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a good toss to redistribute the dressing.