4 Serves
21 Mins
Heat the olive oil in a skillet over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
263 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
52 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
451 mg / 4,700 mgSodium
29 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Add the chopped shallot and sliced garlic to the skillet, stir-frying until they are lightly golden.
Remove the skillet from the heat and stir in the lemon juice, then season the mixture with salt and pepper.
Halve the cherry tomatoes and dice the cucumber into 1cm pieces, then transfer them into a large salad bowl.
Add the prepared dressing and fresh parsley to the bowl, tossing everything gently to combine.
Cover the bowl and chill in the refrigerator for at least one hour before serving.
59
g7
g30
g
