Cucumber Herb Salad

Inexpensive field cucumbers are perfect for this light and fresh salad.



4 cucumbers
1/2 cup (125 mL) fresh coriander leaves
4 green onions, sliced
2 tbsp (25 mL) chopped fresh mint

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


Peel, quarter and seed cucumbers; chop and place in large bowl. Coarsely chop coriander; add to bowl along with green onions and mint.

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

  • cal60
  • pro1 g
  • total fat5 g
  • sat. fat1 g
  • carb3 g
  • fibre1 g
  • chol0 mg
  • sodium76 mg
  • %RDI
  • calcium2%
  • iron4%
  • vit A2%
  • vit C8%
  • folate8%


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