Lemony Cucumber Salad

Lemony Cucumber Salad Recipe
Photo: Quentin Bacon; Styling: Anghard Bailey
Don't forget that something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy salad will get gobbled up quickly because it satisfies on those levels.

Yield:

8 servings (serving size: 2/3 cup)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 33
Fat 1.8 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 4.3 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 156 mg
Calcium 20 mg

Ingredients

1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 4 ingredients in a large bowl.

2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.

Maureen Callahan,

Cooking Light

July 2011
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