About
This simple cucumber salad is packed with flavor and healthy fats from olives, sun-dried tomatoes and toasted almond flakes.
This makes for a great side dish to a Mediterranean inspired main.
Ingredients
- 6 piece tomatoes sun dried or sundried packed in oil
- 6 medium green olives
- 2 tablespoon, sliced almonds, raw
- 1 medium cucumber
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the almonds to a dry skillet over a low/medium heat and toast gently for 3-4 minutes until lightly golden.
- Slice the cucumber in half lengthwise then carefully scoop out the center and discard the seeds. Slice across the cucumber pieces creating 1/2 inch chunks and add to a mixing bowl.
- Roughly chop the tomatoes and olives and add to the bowl. Toss well to combine.
- Drizzle over the balsamic and olive oil, season and toss together, coating the salad in the dressings.
- Stir through the toasted almonds to serve.
Nutrition Facts
- Servings: 4
- Calories: 75.2kcal/314.8kJ (per serving)
- Fat: 6.3g (per serving)
- Carbs: 4.5g (per serving)
- Protein: 1.3g (per serving)
