Citrus Cucumber Salad

Fresh, vibrant, crunchy and different, this side salad is a perfect picnic addition. For extra flavor, add 2 tablespoons of toasted sesame seeds at the last minute. And for an Asian twist, substitute toasted sesame oil for the olive oil. Use your food processor to slice the radishes and cucumbers for even slices – and faster work.

NUTRITIONAL INFORMATION:
Calories: 33
Fat: 1.8g
Saturated fat: 0.3g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.2g
Protein: 0.8g
Carbohydrate: 4.3g
Fiber: 0.9g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 156mg
Calcium: 20mg

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Ingredients

• 1 cup thinly sliced radishes (from about one bunch)
• ½ cup finely chopped orange bell pepper
• ¼ cup chopped fresh flat-leaf parsley
• 2 English (seedless) cucumbers, peeled and thinly sliced (about 6 cups)
• 1 teaspoon finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1½ teaspoons white wine vinegar
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper




PREPARATION
Prep time: 15 minutes

1. Combine first 4 ingredients in a large bowl.
2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk.
3. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.

Servings: 8 (2/3 cup each)







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