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Mediterranean Cucumber Salad 8

Mediterranean Cucumber Side Salad

This non-leafy salad is simple and quick to make, yet so fresh and bright thanks to all the herbs and lemon.
Recipe developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN
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Course: Salad, Side Dish, Vegetables
Cuisine: Mediterranean
Keyword: Low Calorie, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, VLPD
Servings: 4 servings
Calories: 96kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 2 medium cucumbers diced or sliced
  • 1 cup tomatoes diced
  • 1 small onion diced or sliced
  • ½ cup fresh herbs fresh parsley, mint, basil, and/or oregano, chopped
  • 1 clove garlic grated (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 lemon juiced, to taste
  • ½ teaspoon maple syrup
  • ¼ teaspoon salt and pepper each to taste

Instructions

  • Prepare your vegetables: dice the cucumbers, tomatoes, and onions, then chop the fresh herbs and grate the garlic. Transfer to a large mixing bowl. 
  • Add extra virgin olive oil and season with lemon juice, maple syrup, salt, and pepper to taste. Toss to combine and let sit for 5-10 minutes for the flavors to meld before serving.

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 155mg | Potassium: 310mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1016IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg
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