Cucumber Salad (Healthy)
Recipe: #24971
October 04, 2016
Categories: Salads, Vegetable Salad, Cucumber, Australian, One-Pot Meal, Christmas, Easter, Picnic, Wedding, Fat Free, Gluten-Free Heart Healthy, Kosher, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This a lovely refreshing salad for a warm summers night. Make a lovely side to almost anything. This goes especially well with fish. Dill can be added instead of chives if preferred. NOTE: The flavours of this dressing are to my liking and this is the combination I prefer, but feel free to play around with the dressing and change the honey, garlic, salt or pepper and suit it to your own tastes."
Ingredients
Nutritional
- Serving Size: 1 (84.1 g)
- Calories 17.8
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 149.7 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.6 g
- Sugars - 0.9 g
- Protein - 0.9 g
- Calcium - 20.3 mg
- Iron - 0.4 mg
- Vitamin C - 6.4 mg
- Thiamin - 0 mg
Step by Step Method
See Note for taste in description
Step 1
In a large bowl mix the cucumber, radish and spring onion together.
Step 2
Whisk the vinegar, honey, garlic, half the chives, salt & ground pepper in a jug or shake mix in a glass jar with lid attached. You can adjust the taste with more salt or pepper.
Step 3
Pour the dressing mixture over cucumber/radish and toss to coat.
Step 4
Arrange on bowl or plate and garnish with the rest of the chives & refrigerate for 10-20 minutes before serving.
Tips
No special items needed.