Tested till perfect Cucumber Herb Salad
Cucumber Herb Salad
Photography by Matthew Kimura

Cucumber Herb Salad

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

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
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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.)

Nutritional Information Per serving: about

cal 60 pro 1g total fat 5g sat. fat 1g
carb 3g fibre 1g chol 0mg sodium 76mg

% RDI:

calcium 2 iron 4 vit A 2 vit C 8
folate 8
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