Creamy Cucumber Salad
20 min
Ready in under 20 minutes and goes with pretty much everything — grilled fish, roast chicken, you name it. Swap the herbs for whatever's growing on your windowsill.
saladside dishquick
Crisp-tender Brussels sprouts with juicy cherry tomatoes — ready in under 20 minutes and surprisingly good alongside pork.
Instructions
- 1
Clean the Brussels sprouts and cut them into wedges.
- 2
Cook the sprouts in lightly salted water until just tender, about 2 minutes. Drain and cool them down in cold water.
- 3
Rinse the cherry tomatoes and cut each one into quarters.
- 4
Finely chop the shallot and fry it in a pan with the olive oil over medium heat until softened.
- 5
Toss the Brussels sprouts, tomatoes, and shallot together in a bowl. Season with salt and pepper, then scatter over the finely chopped flat-leaf parsley.
Per average serving
118
Calories
kcal
3
Protein
g
11.3
Carbs
g
7.8
Fat
g
3.6g
Fiber
4.7g
Sugar
263mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
118
Calories
kcal
3
Protein
g
11.3
Carbs
g
7.8
Fat
g
3.6g
Fiber
4.7g
Sugar
263mg
Sodium
Tips from the kitchen
- Watch the sprouts closely once they hit the boiling water. Two minutes is about right for crisp-tender, and dropping them straight into cold water stops the cooking so they keep some bite.
- Cut the sprouts into wedges of similar size so they cook evenly. Big chunks will still be raw in the middle while the small bits go soft.
- Drain the sprouts well after their cold bath and pat them dry. Wet sprouts water down the salad and the dressing slides right off.
- Let the fried shallot cool a little before tossing it with the tomatoes. Tossing it in piping hot can turn the tomatoes mushy.
- Quarter the tomatoes just before serving so they don't sit in their own juice and go soggy.
Ways to vary it
- For a bit of crunch, scatter over some toasted pine nuts or chopped almonds right before serving.
- A small splash of lemon juice or a little grated lemon zest with the parsley brightens things up if you like it sharper.
- Swap the parsley for fresh basil or mint when you want a different note alongside the tomatoes.
Storage & leftovers
Keeps in the fridge for about two days in a sealed container, though the tomatoes will release more liquid the longer it sits. It doesn't freeze well, since the sprouts and tomatoes turn mushy once thawed. Serve it cold or at room temperature, no reheating needed.
What to serve with it
Goes well next to roast pork or grilled pork chops. A few slices of crusty bread on the side help mop up the tomato juices.
UC
By Untrained ChefPublished 4 May 2026 · Updated 11 July 2026
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