About This Dish
A refreshing, hydrating salad that combines crisp cucumber with sweet orange segments, dressed with orange blossom water and a hint of sugar. This cooling salad is the perfect foil for spicy Moroccan dishes and is especially welcome during the hot summer months. The combination may seem unusual to outsiders, but the interplay of refreshing cucumber and sweet citrus is addictive. It is commonly served at summer lunches and as part of elaborate diffa (feast) spreads. The orange blossom water adds an unmistakably Moroccan floral dimension.
Ingredients
- 2 large Cucumbers, peeled and sliced
- 2 Oranges, segmented
- 1 tbsp Orange blossom water
- 1 tsp Sugar
- 1 tbsp Lemon juice
- 2 tbsp Fresh mint, chopped
- pinch Salt
Instructions
- 1
Slice cucumbers into thin rounds.
- 2
Peel and segment oranges, removing all pith.
- 3
Combine cucumbers and orange segments.
- 4
Dress with orange blossom water, sugar, lemon juice, and salt.
- 5
Garnish with fresh mint. Chill before serving.
Tips & Tricks
- Chill all ingredients before assembling for maximum refreshment.
- Use seedless cucumbers for the best texture.
- This salad is best served within an hour of making — it gets watery if left too long.