A very refreshing and easy-to-make Cucumber Salad Recipe. You can serve this salad with fish, chicken, or as a side dish by itself. It is great Cucumber Salad to use during anytime of the year.
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- 1 cup cucumber, peeled, seeded and diced (1/4-inch thick)
- 1/3 cup red bell pepper, diced (1/4-inch thick)
- 1/3 cup yellow bell pepper diced (1/4-inch thick)
- 1/4 cup red onion, diced
- Juice of 2 limes
- 1/4 cup parsley, chopped
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon (1 1/2 teaspoons) olive oil
- Coarse salt and freshly-ground black pepper to taste
In a medium-size bowl, combine prepared diced cucumbers, red bell peppers, yellow bell peppers, onions, lime juice, parsley, rice vinegar, olive oil, salt, and pepper.
Refrigerate at least 4 hours, but best if made one (1) day ahead.
Makes 4 servings.
Per Serving -.15 Fat Grams, 43.7 calories, .5 WW Points
Categories:Cucumber Recipes Cucumber Salads Healthy Recipe Index (Low fat, Low Calorie, Low Carb) Summer