Cucumber & Spring Onion Salad, Shiso Vinaigrette

Let’s talk about balance. Denial and abstinence have repercussions, believe me I know. What I have learned is that a little of what you fancy does you good. Food is fuel for the body AND soul. A life of deprivation only leads to incessant craving that, when fulfilled is uncontrolled.

Allowing myself the simple pleasures, a slice of cake, a few cookies, or a big fried chicken sandwich, sates my mind and gives me joy. The after effect? I am obsessed with fresh produce. I crave all things fruit and vegetable, my body seeking homeostasis.

So, what I am trying to say is have a little of what you desire and with time, those desires will reach an equilibrium.

Today I craved all things fresh. So, I am sharing this summer beauty with you.


2 Fresh Cucumbers, sliced however you like

6 spring onions, finely sliced

100g Edamame Beans

Fresh Shiso leaves or Mint and Sesame Seeds to garnish

3 tbsp Olive oil

2 tbsp Shiso Vinegar (use any vinegar you like)

½ tsp Flaky Salt


1. Add the olive oil, vinegar and salt to a jar and shake to combine. It will not fully emulsify but that’s fine.

2. Arrange all other ingredients on a large platter (excluding the herbs and seeds)

3. Drizzle with some of the dressing and garnish with herbs and seeds. Eat as soon as you can while the cucumber still has some crunch.