Cucumber Salad
Blood Sugar: LowServings: 3Preparation Time: 15minMeal Category: Lunch
Micronutrients:Vitamin AVitamin CIronFolateMagnesiumCalcium
Macronutrients per 100g
Energy
37kcal
Sugar
2g
Fat
2g
Fiber
1g
Sat fat
0g
Protein
1g
Carbs
4g
Sodium
278mg
Ingredients
- 5 Cucumber
- 0.5 seeded and diced Red bell pepper
- 0.5 seeded and diced Roma tomato
- 0.25 thinly sliced Red or white onion
- 1 tbsp Olive oil
- 2 tbsp White or apple cider vinegar
- to taste Sea salt
- to taste Black pepper
- 0.5 seeded and diced Red bell pepper
- 0.5 seeded and diced Roma tomato
- 0.25 thinly sliced Red or white onion
- 1 tbsp Olive oil
- 2 tbsp White or apple cider vinegar
- to taste Sea salt
- to taste Black pepper
Preparation
1. Slice 5 Cucumbers in half lengthwise, then roughly chop.
2. Transfer to a large bowl.
3. Mix in 0.5 Red bell pepper (seeded and diced), 0.5 Roma tomato (seeded and diced), and 0.25 Red or white onion (thinly sliced).
4. Add 1 tbsp Olive oil and 2 tbsp White or apple cider vinegar.
5. Season with Sea salt and Black pepper to taste.
6. Toss to combine and serve immediately or cover and refrigerate for an hour to marinate.
2. Transfer to a large bowl.
3. Mix in 0.5 Red bell pepper (seeded and diced), 0.5 Roma tomato (seeded and diced), and 0.25 Red or white onion (thinly sliced).
4. Add 1 tbsp Olive oil and 2 tbsp White or apple cider vinegar.
5. Season with Sea salt and Black pepper to taste.
6. Toss to combine and serve immediately or cover and refrigerate for an hour to marinate.
Micronutrients % of RDI
Iron
8% of RDI
Magnesium
23% of RDI
Vitamin C
16% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
4% of RDI
Folate
14% of RDI
Good to know
Optional ingredient: 0.5 tsp Dulse flakes. This salad is rich in micronutrients and beneficial for digestive health.
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