Cucumber, Olive and Walnut Salad


Here is my adaptation of an old English recipe for an unusual and decorative cucumber salad. I find that the cream dressing instead of mayonnaise goes particularly well.


For the salad

  • 1 medium sized cucumber
  • 4 oz (100 g) stoned green olives - chopped
  • 3 oz (75 g) shelled walnuts - chopped
  • juice of ½ lemon
  • a few large lettuce leaves

For the dressing

  • 1 carton fresh soured cream
  • 3 tablespoons (3 x 15 ml spoon) single cream
  • 2 teaspoons (2 x 5 ml spoon) dried tarragon or chives
  • salt, black pepper


Peel the cucumber and chop up into cubes. Mix it in a bowl with the chopped chives, the walnuts and the lemon juice. Arrange the leutuce leaves on a serving dish and then spoon the cucumber mixture on top. Mix the dressing ingredients together until smooth and pour over the salad.