Wholesome Yum · by Maya Krampf★ 5.0 (5)
Cucumber Onion Salad
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 2%
CARBS 10G33% OF CAL
1G FIBER4G ADDED3G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 9G69% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumber and onion salad in a tangy-sweet lemon dressing with dill. A refreshing side dish that's light and comes together in minutes.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 lb Persian cucumbers ((sliced into circles or half circles; ~5 cups))
- 1 cup Vidalia onion ((or any sweet onion; sliced into thin quarter moons))
- 3 tbsp Fresh dill ((chopped))
- 1/4 cup Olive oil
- 1 1/2 tbsp Lemon juice
- 1 1/2 tbsp Honey
- 3/4 tsp Sea salt ((to taste))
- 1/4 tsp Black pepper ((to taste))
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 2%
CARBS 10G33% OF CAL
1G FIBER4G ADDED3G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 9G69% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 5mg
- Total sugar
- 8g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 25mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.