Cucumber & Enoki Salad

This cucumber and enoki mushroom salad is great for your summer barbecues. Sometimes, people forget to eat their green vegetables. But this salad is fast and simple to make, and it tastes really good!

Ingredients:

2 cucumber

400 g cherry tomatoes

400 g enoki mushrooms

 2 handfuls of fresh dill 

2 handfuls of pumpkin seeds

Dressing ( 4 servings)

115 ml of lemon juice, 

1 and ½ teaspoons of Dijon mustard, 

2 to 3 tablespoons of walnut oil 

 ½ teaspoon of dried basil, 

¾ teaspoon of salt, 

½ teaspoon of pepper, 

1 and ½ tablespoons of maple syrup

Instructions:

1. Put 1 teaspoon of olive oil in a pan and heat it. Add the enoki mushrooms and cook them for 5-10 minutes until they're lightly roasted.

2. While the mushrooms cook, chop your vegetables and mix all the ingredients for the dressing in a bowl.

3. When the mushrooms are done, take them out of the pan and set them aside. Add pumpkin seeds to the pan and roast them for 5 minutes.