4 Serves
15 Mins
Thoroughly wash the cucumbers and onions under cold running water.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
149 mg / 4,700 mgSodium
295 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chef's knife and cutting board, chop the cucumbers and onions into uniform, bite-sized pieces.
In a large mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Add the chopped vegetables to the bowl with the dressing and toss gently until everything is evenly coated.
59
g7
g30
g
