Dinner at the Zoo · by Sara Welch★ 4.8 (24)
Cucumber Salad
NUTRITION · PER SERVING11M COOK
CAL 4%·PRO 2%
CARBS 6G28% OF CAL
1G FIBER1G ADDED2G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 7G70% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thinly sliced cucumbers and red onion in a sweet and tangy vinaigrette with fresh dill. Refreshing and ready in minutes.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound English cucumbers (very thinly sliced)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/3 cup red onion (very thinly sliced)
- 1/3 cup fresh dill (chopped)
- 2 tablespoons red wine vinegar
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 11M
CAL 4%·PRO 2%
CARBS 6G28% OF CAL
1G FIBER1G ADDED2G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 7G70% OF CAL
1G SAT6G 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
- Cook
- 1m
- Sodium
- 663mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 24mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.