Moroccan Cucumber Salad
Yield
4 servingsPrep
25 minCook
0 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
peeled, seeded, grated |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
za'atar
* |
* |
| 1 | x |
black olives
cured |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
peeled, seeded, grated |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
za'atar
* |
* |
| 1 | x |
black olives
cured |
*
|
Directions
Drain off exces liquid from the cucumbers and combine with the sugar, vinegar, oil and salt.
Crush the za'atar between your fingertips and sprinkle over the cucumbers.
Mix well with two forks, then chill.
Decorate with olives before serving.
*An herb found only in the Mediterranean, similar to marjoram which may be substituted for it.
Or use thyme or oregano or a mixture of all three.
