Cucumber & Mint Salsa
Yield
4 servingsPrep
10 minCook
0 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 1 | tablespoon |
salt
|
|
| 2 | tablespoons |
walnut oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
mint leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
walnut oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
mint leaves
chopped |
|
Directions
PEEL THE CUCUMBER and cut in half lengthwise.
Scoop out and discard the seeds.
Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes.
Rinse the cucumber and squeeze out any excess water.
Place in a mixing bowl and add the oil, lemon juice and mint leaves.
Mix well and pour into a small serving bowl.
