Easy,  Gluten Free,  Raw,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Lemony Cucumber Salad

This salad was easy to put together, and tasted very fresh, but it was nothing special. I probably wouldn’t make it again.

Lemony Cucumber Salad
Cooking Light July 2011

Total Time: 22 Minutes

1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 4 ingredients in a large bowl.

2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.

Amount per serving
Calories: 33
Fat: 1.8g
Saturated fat: 0.3g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.2g
Protein: 0.8g
Carbohydrate: 4.3g
Fiber: 0.9g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 156mg
Calcium: 20mg

Big Flavors Rating: 3 Stars

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