Cucumber and Herb Salad with Pine Nuts

Cucumber and Herb Salad with Pine Nuts Recipe
For this salad, leave the skins on the cucumbers, and mix varieties. For our photo, we used a combination of typical Persian and unique lemon cucumbers. Lovage is a great cucumber herb--lively but not overwhelming. If you have it, use it in place of the celery leaves and flat-leaf parsley. Or change directions and go for dill, another natural with cukes.

Yield:

Serves 4 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 76
Fat 6.4 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 245 mg
Calcium 26 mg

Ingredients

1 tablespoon lemon rind strips
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped celery leaves
4 green onions, thinly sliced
3 cups coarsely chopped or sliced cucumber
2 tablespoons pine nuts, toasted

Preparation

1. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add parsley, celery leaves, onions, and cucumber; toss gently. Sprinkle with pine nuts.

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.

Deborah Madison,

June 2014
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