Cucumber Melon Salad
Recipe: #29347
April 13, 2018
Categories: Salads, Vegetable Salad, Gluten-Free, Vegetarian, Kosher Dairy, more
"Recipe source: Sift Magazine (Spring 2017)"
Original is 4 servings
Ingredients
- FOR PICKLE
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- FOR SALAD
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Nutritional
- Serving Size: 1 (360.3 g)
- Calories 179
- Total Fat - 4 g
- Saturated Fat - 2.3 g
- Cholesterol - 10.4 mg
- Sodium - 208.5 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 2.4 g
- Sugars - 8.4 g
- Protein - 7.6 g
- Calcium - 207.1 mg
- Iron - 0.9 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.4 mg
Step by Step Method
TO MAKE THE PICKLE
Step 1
Combine the sugar and vinegar in a heatproof bowl and microwave for one minute and then stir to dissolve the sugar. Pour over the sliced onion and then season with salt and pepper; cover and refrigerate for at least 20 minutes or until ready to use.
TO MAKE THE SALAD
Step 2
Thinly slice the cucumber lengthwise into ribbons. Drain the pickled onions. Combine the pickled onions, cucumber ribbons, melon balls and feta in a large bowl. Drizzle with olive oil and toss. Sprinkle with flaky sea slat just before serving.
Tips
No special items needed.
2 Reviews
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