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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

Leave a Reply

Your email address will not be published. Required fields are marked *