Description
A refreshing Mediterranean cucumber salad perfect for summer!
Ingredients
Scale
- 2 Persian cucumbers, finely diced
- 1 red onion, finely diced
- 2 vine tomatoes, diced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1/4 cup fresh mint, chopped
- Salt, to taste
- Avocado oil spray (for tortilla chips)
Instructions
- Preheat oven to 425°F (220°C) and cut tortillas into small triangles.
- Spray tortilla triangles with avocado oil and sprinkle with salt.
- Bake tortillas for about 12 minutes until golden and crisp.
- Dice Persian cucumbers and add to a mixing bowl.
- Add finely diced red onion and vine tomatoes to the bowl.
- Mix olive oil, lemon juice, and salt in a mason jar and shake well for dressing.
- Pour the dressing over the diced vegetables and toss in chopped mint.
- Serve the salad on its own or with tortilla chips, rice, or as a light dish.
Notes
- This salad is best served fresh, but can be refrigerated for a few hours before serving.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg