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Ingredientes
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp minced chile pepper
- 1 Tbsp. minced fresh lavender, (optional) Salt and freshly grnd black pepper, to taste
- 1 lb lemon cucumbers, thinly sliced
- 1 med red onion, thinly sliced
- 1/2 x red bell pepper cut into thin strips Red leaf lettuce leaves
Direcciones
- 4 SERVINGS DAIRY-FREE
- Lemon cucumbers are named for their round, yellow appearance, not their flavor, that is sweet and mild. If not available, choose another heirloom cucumber, such as Japanese or possibly Armenian, for this salad.
- In small bowl, combine vinegar, oil, chile pepper and lavender if using.
- Season with salt and pepper.
- In medium bowl, combine cucumbers, onion and red pepper. Pour over dressing and toss to coat. Let stand 10 min.
- Arrange lettuce leaves on individual serving plates. Spoon a generous amount of salad over leaves. Serve right away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 90 | 85% |
| Total Fat 10.19g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 72mg | 2% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.12g | 1% |
| Protein 0.37g | 1% |
