Cucumber Herb Salad

By The Canadian Living Test Kitchen

105 people added this to their Recipe Box

Cucumber Herb Salad
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	6060 cal
pro	1 g1g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	3 g3g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	76 mg76mg sodium
% RDI:	-
calcium	22 calcium
iron	44 iron
vit A	22 vit A
vit C	88 vit C
folate	88 folate

More great recipes from this menu:

Inexpensive field cucumbers are perfect for this light and fresh salad.

Ingredients

4 cucumbers 4 4cucumbercucumbers
1/2 cup fresh coriander leaves 1/2 1/2cup cupfresh coriander leaffresh coriander leaves
4 green onions , sliced4 4green oniongreen onions, sliced
2 tbsp chopped fresh mint 2 2tbsp tbspchopped fresh mint
Dressing:
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1 tbsp white wine vinegar 1 1tbsp tbspwhite wine vinegar
1 shallot , minced1 1shallotshallots, minced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

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

Keywords : Salad; Vegetarian; Spring; Cucumbers; Mint; Onions; Make-Ahead; Refrigerate/Chill;

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