Cucumber, Black Olive, and Mint Salad

Photo: Randy Mayor; Styling: Lindsey Lower  

Ripe cucumbers and fresh mint create this light and easy summer side of Cucumber, Black Olive, and Mint Salad. This portable dish also packs well for a picnic.

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 6.1g
  • Saturated fat: 0.8g
  • Sodium: 164mg

Ingredients

  • 2 cups thinly sliced English cucumber
  • 1/4 cup chopped pitted kalamata olives
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Combine cucumber, olives, mint, lemon juice, olive oil, and pepper.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Cucumber, Black Olive, and Mint Salad Recipe at a Glance
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