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    Cucumber & Tomato Salad with Preserved Lemon

    Low SodiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanFrenchLunchAppetizerSalad

    Cucumber & Tomato Salad with Preserved Lemon

    Low SodiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanFrenchLunchAppetizerSalad
    4 servings
    Active time: 25 minutes
    Total time: 35 minutes

    Description

    In this cucumber and tomato salad recipe, preserved lemon adds a tangy, salty bite. If you prefer, lemon zest is a good substitute here. Serve this healthy salad as an accompaniment to dishes like grilled lamb or chicken or as a side on a bed of finely julienned purple kale, lightly dressed with more olive oil and lemon juice.

    Directions

    1. 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 (and up to 2 hours) for the flavors to meld.
    2. Add oil and toss to coat. Season with pepper.

    Tips

    • Tip: Persian cucumbers are nearly seedless and are thin-skinned enough to be served unpeeled. They’re usually 5 to 6 inches long and can be used interchangeably with the similar but larger English cucumber.
    • Make ahead: Let stand at room temperature for up to 2 hours.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories91 cal
    • Total Fat7.2 g
    • Saturated Fat1 g
    • Cholesterol0 mg
    • Sodium127 mg
    • Carbohydrate Total6.4 g
    • Protein1.2 g
    • Phosphorus36 mg
    • Potassium275 mg
    • Fiber1.4 g
    • Calcium28 mg

    Ingredients

    • 3 cups diced unpeeled small cucumbers, preferably Persian or “mini”
    • 1½ cups assorted cherry tomatoes, halved or quartered
    • ¼ 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
    • ¼ teaspoon kosher salt
    • 2 tablespoons extra-virgin olive oil
    • Freshly ground pepper to taste

    Ingredients

    • 3 cups diced unpeeled small cucumbers, preferably Persian or “mini”
    • 1½ cups assorted cherry tomatoes, halved or quartered
    • ¼ 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
    • ¼ teaspoon kosher salt
    • 2 tablespoons extra-virgin olive oil
    • Freshly ground pepper to taste

    Description

    In this cucumber and tomato salad recipe, preserved lemon adds a tangy, salty bite. If you prefer, lemon zest is a good substitute here. Serve this healthy salad as an accompaniment to dishes like grilled lamb or chicken or as a side on a bed of finely julienned purple kale, lightly dressed with more olive oil and lemon juice.

    Directions

    1. 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 (and up to 2 hours) for the flavors to meld.
    2. Add oil and toss to coat. Season with pepper.

    Tips

    • Tip: Persian cucumbers are nearly seedless and are thin-skinned enough to be served unpeeled. They’re usually 5 to 6 inches long and can be used interchangeably with the similar but larger English cucumber.
    • Make ahead: Let stand at room temperature for up to 2 hours.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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