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–+ servings
Christopher Lower

Low Salt Cucumber & Tomato Summer Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20
Course: Salad
Cuisine: American
Calories: 33
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 Tbsp White Vinegar
  • The Juice from one lemon
  • The zest from one lemon
  • 2 Tsp Tabasco Sauce
  • 1 Tsp Ground Pepper
  • 20 Cherry tomatoes halved
  • 1 Cucumber (peeled seeded, and finely diced)
  • 1 Red Bell Pepper seeded and finely diced
  • 1 cup Garbanzo beans (if canned use no salt added and rinse beans)
  • 1 stalk celery finely diced
  • 1/2 cup red onion finely diced
  • 12 leaves mint julienned

Method
 

  1. In a medium glass salad bowl, whisk together the olive oil, vinegar, lemon juice, tabasco sauce, and pepper.
  2. Add all of the chopped vegetables
  3. Add the lemon zest and mint
  4. Mix the salad and allow to marinate in the dressing for 30 minutes
  5. Serve chilled

Nutrition

Serving: 1gCalories: 33kcalCarbohydrates: 4.5gProtein: 1.6gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gTrans Fat: 1gSodium: 42mgFiber: 1.1gSugar: 0.8g

Notes

Nutrition Facts
Low Salt Cucumber & Tomato Summer Salad
Amount Per Serving (1 g)
Calories 33 Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Saturated Fat 0.2g1%
Trans Fat 1g
Polyunsaturated Fat 0.2g
Sodium 42mg2%
Carbohydrates 4.5g2%
Fiber 1.1g5%
Sugar 0.8g1%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.
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