Fresh herbs season the cucumbers and tomatoes in this easy salad. I’m a busy mother and pastor’s wife and am always looking for new recipes that can be prepared quickly without sacrificing taste or nutritional value. This dish hits all three of the criteria.
—DEBBIE PURDUE WESTLAND, MI
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
2 large cucumbers, chopped
2 cups seeded chopped tomatoes
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup thinly sliced green onions
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to coat.
PER SERVING 3/4 cup equals 113 cal., 9 g fat (1 g sat. fat), 0 chol., 403 mg sodium, 7 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 2 fat, 1 vegetable.