Cucumber Herb Salad
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Cucumber Herb Salad
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 60 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 2 |
| vit C | 8 |
| folate | 8 |
- Portion size: 8
Inexpensive field cucumbers are perfect for this light and fresh salad.
Ingredients
- 4 4cucumbercucumbers
- 1/2 cup 1/2cupfresh coriander leaffresh coriander leaves
- 4 4green oniongreen onions, sliced
- 2 tbsp 2tbspchopped fresh mint Dressing:
- 3 tbsp 3tbspextra-virgin olive oil
- 2 tbsp 2tbsplemon juice
- 1 tbsp 1tbspwhite wine vinegar
- 1 1shallotshallots, minced
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Peel, quarter and seed cucumbers; chop and place in large bowl. Coarsely chop coriander; add to bowl along with green onions and mint.
Dressing: In bowl, whisk together oil, lemon juice, vinegar, shallot, garlic, salt and pepper. Pour over salad; toss to combine. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: June 2007
