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Cucumber and Herb Salad with Pine Nuts

Photo: Jennifer Causey; Styling: Ginny Branch
Total time 10 mins
Yield Serves 4 (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.