When you think of a salad, you probably picture something boring, right? Well, think again. The cucumber and mint salad is here to surprise you. With its refreshing, crisp cucumbers and fragrant mint, it might just be the most refreshing thing you’ve eaten all week. But wait, it gets better: espresso sorbet. Yes, you read that correctly—espresso in dessert form. Because who doesn’t want coffee in their sorbet? This combination brings a cool, invigorating end to your meal—perfect for pretending you’ve got it all together while secretly enjoying the best part of the day: dessert.
Cucumber and Mint Salad with Espresso Sorbet
A revitalizing cucumber and mint salad paired with a rich, creamy espresso sorbet—a dessert that’s as unexpected as it is delicious.
Ingredients
For the Cucumber and Mint Salad:
- 2 cucumbers sliced
- 1/4 cup fresh mint leaves chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
For the Espresso Sorbet:
- 1 cup strong brewed espresso
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1/2 cup water
Instructions
- Slice cucumbers and chop mint leaves.
- Toss them together in a bowl with olive oil, lemon juice, salt, and pepper.
- For the sorbet, brew the espresso and combine with sugar, water, and lemon juice.
- Stir until the sugar dissolves.
- Pour into an ice cream maker or freezer-safe container.
- Freeze for 2-3 hours, stirring occasionally if you’re not using an ice cream maker.
- Serve the salad with a scoop of espresso sorbet for a refreshing finish.
Notes
Nutritional Values (Per Serving)
Calories: 130Total Fat: 3g
Saturated Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 2%
- Vitamin C: 10%
- Iron: 6%
- Calcium: 4%
- Magnesium: 3%
Additional Notes/Tips
- For a touch of sweetness, add a teaspoon of honey to the salad dressing.
- If you want to skip the ice cream maker, freeze the sorbet mixture in a container and stir every 30 minutes.
- Garnish with extra mint for that “I’m a culinary genius” vibe.
