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Cucumber and Herb Salad with Pine Nuts

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.

Cooking Light JUNE 2014

  • Yield: Serves 4 (serving size: about 3/4 cup)
  • Total:10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 76
  • Fat: 6.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 245mg
  • Calcium: 26mg
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Cucumber and Herb Salad with Pine Nuts recipe

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