Servings:
4
Prep time:
15
INGREDIENTS
INSTRUCTIONS
- Finely slice the cucumbers lengthwise helping with a slicer, up to reach the central part with the seeds. Then turn the cucumber and continue in the same way on all sides, leaving intact the central part you discard. Divide the slices lengthwise in many strips, obtaining a shape similar to that of spaghetti.
- Peel the celery stalks and cut it to the same length as that of cucumbers. Cut into many thin strips.
- Arrange cucumbers and celery in a large bowl and toss with olive oil, chopped mint, grated rind of lemon, a splash of lemon juice, a pinch of salt and plenty of pepper, preferably freshly ground.
- Divide the "spaghetti" of vegetables into 4 bowls. Grate the ricotta cheese with a grater with large holes and divide it into equal parts over the salad. Complete with a little olive oil and garnish with a few mint leaves. Serve immediately, before the cucumbers begin to release water, making everything pretty soft.
