Ingredients:
4 cucumbers (about 3 lb/1.5 kg)
1/2 cup (125 mL) fresh coriander leaves
4 green onions, sliced
2 tbsp (25 mL) chopped fresh mint
Dressing:
3 tbsp (50 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) white wine vinegar
1 shallot, minced
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Peel, quarter and seed cucumbers; chop and place in large bowl. Coarsely chop coriander; add to bowl along with green onions and mint.
Dressing:
In bowl, whisk together oil, lemon juice, vinegar, shallot, garlic, salt and pepper. Pour over salad; toss to combine. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Servings: 8
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
60
1 g
5 g
1 g
3 g
1 g
0 mg
76 mg
-
2%
4%
2%
8%
8%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
60
1 g
5 g
1 g
3 g
1 g
0 mg
76 mg
-
2%
4%
2%
8%
8%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
60
1 g
5 g
1 g
3 g
1 g
0 mg
76 mg
-
2%
4%
2%
8%
8%
