Simple Cucumber Salad

Source: www.thepaleomom.com
Course: Lunch
Preperation time: 5min
Cooking Time: 0min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Extra Virgin Olive Oil 0 0 0 0 14 14 119 119
1/4 cup Lemon Juice 0 0 1 1 0 0 3 3
2 Tablespoon(s) Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
1 Teaspoon Lemon Zest 0 0 0 0 0 0 0 0
1/8 Teaspoon Cracked Pepper(s) 0 0 0 0 0 0 0 0
1 1/2 Large(s) English Cucumber 1 1 4 4 0 0 17 17
4 Large(s) Green Onion 0 0 1 1 0 0 7 7
2 Teaspoon(s) Salt, For Salting Cucumbers 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 1 7 14 147
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Instructions

  1. Slice cucumber very finely (I like to use my Mandoline Slicer set to 1/8” thick).  Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.
  2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off).  Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.
  3. Slice green onions.  Finely chop cilantro.  Finely zest lemon.  Combine onions, cilantro, lemon juice, lemon zest, olive oil and cracked pepper and stir to combine.  
  4. Pour dressing over the cucumber, stir to incorporate and serve!  You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving. 
Visit www.thepaleomom.com for the full instructions.

Notes


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