Cucumber Salad
- Number of Servings: 6
Ingredients
1½ large English cucumbers1-2 tsp Salt (for salting the cucumber)4 large green onions2 Tbsp fresh cilantro, chopped¼ cup fresh lemon juice (or use a good quality bottled Lemon Juice)¼ cup Extra Virgin Olive Oil1 tsp lemon zest1/8 tsp fresh cracked Pepper
1. Slice cucumber very finely (I like to use my Mandoline Slicer set to 1/8” thick). Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.
2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off). Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.
3. Slice green onions. Finely chop cilantro. Finely zest lemon. Combine onions, cilantro, lemon juice, lemon zest, olive oil and cracked pepper and stir to combine.
4. Pour dressing over the cucumber, stir to incorporate and serve! You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LYNETTEHESS.
2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off). Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.
3. Slice green onions. Finely chop cilantro. Finely zest lemon. Combine onions, cilantro, lemon juice, lemon zest, olive oil and cracked pepper and stir to combine.
4. Pour dressing over the cucumber, stir to incorporate and serve! You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LYNETTEHESS.
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 934.2 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.5 g
- Protein: 1.3 g
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