4 Serves
15 Mins
Wash the cucumbers thoroughly and place them on a cutting board. Use a rolling pin to firmly smash the cucumbers until they crack, then use a chefs knife to cut them into bite-sized pieces.
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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
10 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
112 mg / 4,700 mgSodium
499 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
In a mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Add the smashed cucumber pieces to the bowl with the dressing and toss gently until evenly coated.
Transfer the salad to a serving dish and serve immediately for the best texture.
8
g20
g28
g
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Chinese