Lemon Cucumber Salad
Adapted from Cooking Light Big Book of Salads
Servings 8 servings
Calories 37kcal
Equipment
- small bowl
- medium bowl
Ingredients
Vinaigrette
- 1 teaspoon freshly grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons white wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Salad
- 2 English cucumbers thinly sliced
- 1 red bell pepper finely chopped
- ¼ Vidalia onion cut in half and thinly sliced
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- In the small bowl, whisk together the lemon rind, lemon juice, olive oil, vinegar, sea salt and black pepper.
- In the medium bowl, stir the cucumbers, bell pepper, onion, and parsley. Drizzle the vinaigrette over the salad and toss to combine. Serve chilled or at room temperature.
Nutrition
Sodium: 149mg | Calcium: 17mg | Vitamin C: 26mg | Vitamin A: 702IU | Sugar: 3g | Fiber: 1g | Potassium: 164mg | Calories: 37kcal | Saturated Fat: 1g | Fat: 2g | Protein: 1g | Carbohydrates: 5g | Iron: 1mg