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  • Summary

    I love this cucumber salad and make it often. I make it with Persian cucumbers we get from a little Armenian market in the Valley -- they are crisp and bright and delicate and cool and refreshing...so easy to throw together -- we have it at least once a week!

    Ingredients

    • 5 large Persian cucumbers (to equal about 3 1/2 cups sliced)
    • 2 tablespoons good quality extra virgin olive oil
    • 2 tablespoons white wine vinegar
    • 1/4 teaspoon sea salt
    • about 6 grinds black pepper
    • 3 tablespoons fresh dill – chopped.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 199 % Daily Value *
    • Total Fat: 14 g 21.61%
    • Saturated Fat: 2 g 9.88%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3058 mg 127.42%
    • Calcium: 7 mg 0.73%
    • Potassium: 22 mg 0.64%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.86%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 29 g %
    • Dietary Fiber: 14 g 57.24%
    • Sugar: 14 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 1.41%
    • Vitamin C 211.19%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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