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In this cucumber and tomato salad recipe, preserved lemon adds a tangy, salty bite. Serve this healthy salad as an accompaniment to dishes like grilled lamb or chicken or as a side on a bed of finely julienned purple kale, lightly dressed with more olive oil and lemon juice. Look for preserved lemons at specialty-foods stores. Or, to make your own, see our Preserved Lemons recipe on eatingwell.com.

Romney Steele
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Ingredients

Directions

  • Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon (or zest), lemon juice and salt in a medium bowl. Let stand for at least 10 minutes (and up to 2 hours) for the flavors to meld.

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  • Add oil and toss to coat. Season with pepper.

Tips

Make Ahead Tip: Let stand at room temperature for up to 2 hours.

Persian cucumbers are nearly seedless and are thin-skinned enough to be served unpeeled. They're usually 5 to 6 inches long and can be used interchangeably with the similar but larger English cucumber.

Nutrition Facts

91 calories; 7.2 g total fat; 77 mg sodium. 6.4 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews

1 Ratings
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