4 Serves
20 Mins
Using a sharp knife and cutting board, finely dice the cucumbers, tomatoes, and onions into uniform, small cubes.
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VenezuelanVitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
487 mg / 4,700 mgSodium
297 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine the diced vegetables in a large bowl, pour the dressing over them, and toss gently until evenly coated and add dried mint.
37
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