Active Time:15 minsTotal Time:15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:4Yield:4 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2English cucumbers, cut into thirds½teaspoonsalt2tablespoonslemon juice2tablespoonsextra-virgin olive oil½teaspoonground cumin½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2English cucumbers, cut into thirds
½teaspoonsalt
2tablespoonslemon juice
2tablespoonsextra-virgin olive oil
½teaspoonground cumin
½teaspoonground pepper
DirectionsPlace cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.Meanwhile, whisk lemon juice, oil, cumin and pepper in a medium bowl.Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.TipsTo make ahead: Refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, July/August 2017
Directions
Place cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.Meanwhile, whisk lemon juice, oil, cumin and pepper in a medium bowl.Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.TipsTo make ahead: Refrigerate for up to 1 day.
Place cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.
Meanwhile, whisk lemon juice, oil, cumin and pepper in a medium bowl.
Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.
Tips
To make ahead: Refrigerate for up to 1 day.
Originally appeared: EatingWell Magazine, July/August 2017
Rate ItPrint
Nutrition Facts(per serving)81Calories7gFat4gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
