Lemony Cucumber Salad

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 33
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 4.3g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 156mg
  • Calcium: 20mg

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. 1. Combine first 4 ingredients in a large bowl.
  2. 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.
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