Crunchy Cucumber Tomato Salad
Try this Crunchy Cucumber Tomato Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh parsley chopped
- juice of 1 lemon
- 1/4 cup red onion diced
- 2 tablespoons raw apple cider vinegar
- 1 lb. cherry tomatoes halved
- 1 large organic english cucumber cubed
- 1 medium organic green apple diced
- 1 cup organic shelled and cooked edamame (i used frozen
- 1/3 cup fresh dill chopped
- 1/2 teaspoon sea salt adjust to taste
- freshly ground black pepper adjust to taste
- Carbohydrate 5.29580348491708 g
- Cholesterol 0 mg
- Fat 4.54842190486404 g
- Fiber 1.38480143531433 g
- Protein 1.1407699208771 g
- Saturated Fat 0.629325977786485 g
- Serving Size 1 1 -8 (109g)
- Sodium 10.8088808692813 mg
- Sugar 3.91100204960275 g
- Trans Fat 0.194040873676057 g
- Calories 62 calories
In a large mixing bowl, combine all ingredients and toss to coat all veggies in the olive oil and liquids. Taste test and adjust seasonings like sea salt to taste.Store in an airtight glass container and serve chilled or at room temperature. Keeps for 1 week.
