I love summer time. Especially when we have fresh herbs and vegetables growing in the garden. Another thing I love is Pinterest. I found the base recipe for this salad on there. The key to the whole thing is the dressing. Once you have this dressing figured out, the actual ingredients of the salad can change based on the veggies and herbs you have on hand. In fact my wife and daughter call this “Refrigerator salad”, since we can usually whip up a killer salad with whatever is in the crisper drawer.
I guarantee this quick salad is easy to make and will soon be a weekly favorite.
Low Salt Cucumber & Tomato Summer Salad
Ingredients
- 2 Tbsp Olive Oil
- 2 Tbsp White Vinegar
- The Juice from one lemon
- The zest from one lemon
- 2 Tsp Tabasco Sauce
- 1 Tsp Ground Pepper
- 20 Cherry tomatoes halved
- 1 Cucumber (peeled seeded, and finely diced)
- 1 Red Bell Pepper seeded and finely diced
- 1 cup Garbanzo beans (if canned use no salt added and rinse beans)
- 1 stalk celery finely diced
- 1/2 cup red onion finely diced
- 12 leaves mint julienned
Instructions
- In a medium glass salad bowl, whisk together the olive oil, vinegar, lemon juice, tabasco sauce, and pepper.
- Add all of the chopped vegetables
- Add the lemon zest and mint
- Mix the salad and allow to marinate in the dressing for 30 minutes
- Serve chilled
Notes
Nutrition Facts
Low Salt Cucumber & Tomato Summer Salad
Amount Per Serving (1 g)
Calories 33
Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Saturated Fat 0.2g1%
Trans Fat 1g
Polyunsaturated Fat 0.2g
Sodium 42mg2%
Carbohydrates 4.5g2%
Fiber 1.1g5%
Sugar 0.8g1%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1gCalories: 33kcalCarbohydrates: 4.5gProtein: 1.6gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gTrans Fat: 1gSodium: 42mgFiber: 1.1gSugar: 0.8g
Tried this recipe?Let us know how it was!