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4 Serves
15 Mins
9 g
15 g
12 g
Thoroughly wash the baby arugula and Lebanese cucumbers under cold running water, then dry them using a salad spinner.
Ingredients, vitamins, and health benefits
Baby Arugula
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Vitamin K
334 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
304 µg / 400 µgCalcium
511 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
1314 mg / 4,700 mgSodium
445 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Using a chef's knife and cutting board, chop the Lebanese cucumbers and tomatoes into bite-sized pieces, and roughly chop the baby arugula if the leaves are too large.
In a small bowl, whisk together the extra virgin olive oil, lemon juice (or vinegar), salt, and black pepper to create the dressing.
Combine the prepared vegetables in a large mixing bowl, drizzle with the dressing, and toss gently to coat evenly before serving.
Lebanese Cucumber
Tomato
Extra Virgin Olive Oil
Vinegar
Salt
Black Pepper
Vitamin A
372 µg / 900 µgVitamin C
55 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
334 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
304 µg / 400 µgCalcium
511 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
1314 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2
g8
g14
g
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LebaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g.jpg)