Naturally Ella · by Erin Alderson
Cucumber Sorghum Salad
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 21%
CARBS 59G56% OF CAL
9G FIBER41G OTHER9G TOTAL SUGAR
FAT 20G43% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light salad of cooked sorghum, cucumber, almonds and fresh herbs with lemon dressing. Nutty grain salad that works as a side or light meal.
sidemediterraneansaladdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 5 to 6 Jimmy Nardello peppers (or 1 bell pepper)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 medium cucumber
- 1 cup cooked sorghum
- 3 tablespoons almond slivers (toasted)
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- Hefty pinch of salt
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 21%
CARBS 59G56% OF CAL
9G FIBER41G OTHER9G TOTAL SUGAR
FAT 20G43% OF CAL
3G SAT17G 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
- 15m
- Cook
- 10m
- Sodium
- 268mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.