Persian Cucumber and Tomato Salad
This simple side packs 1 gram of fiber and 91 calories. Recipe yields 4 servings. (1 serving = 1 cup)
Ingredients:
- 3 cups diced, unpeeled small cucumbers, preferably Persian or “mini”
- 1 1/2 cups assorted cherry tomatoes, halved or quartered
- 1/4 cup finely chopped white onion
- 3 tablespoons coarsely chopped fresh parsley
- 1 tablespoon coarsely chopped fresh mint
- 2 teaspoons minced preserved lemon or 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
Instructions:
Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon (or zest), lemon juice and salt in a medium bowl. Let stand for at least 10 minutes (or up to 2 hours) for the flavors to meld.
Add oil and toss to coat. Season with pepper and serve.
Source: eatingwell.com
For additional total well-being resources, contact your Employee Assistance Program (EAP) provided by ACI Specialty Benefits at 800.932.0034 or eapinfo@acispecialtybenefits.com.