Cucumber-Scallion Salad

By Molly O'Neill

Total Time
10 minutes
Rating
3(6)
Comments
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Ingredients

Yield:Four servings
  • 2large cucumbers, peeled, seeded and cut across into ¼-inch-thick pieces
  • 6scallions, thinly sliced
  • ½cup cucumber-thyme vinaigrette (see recipe)
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

171 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 473 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cucumbers and scallions in a medium-size bowl. Add the vinaigrette and toss to coat. Season to taste with salt and pepper. Divide among 4 plates and serve.

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3 out of 5
6 user ratings
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