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Luke Behnke: "I used fennel instead of parsley in my batch. I a…" Read More
7Ingredients
8Minutes
80Calories
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Ingredients
US|METRIC
9 SERVINGS
- 4 cups hothouse cucumber (or English, diced, plus extra for garnish)
- 1/2 cup diced yellow onion
- 1 lemon (juiced)
- 1/4 cup chopped parsley (coarsely)
- 1 tsp. kosher salt
- 1/3 cup olive oil
- 2 cups water
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium270mg11% |
Potassium110mg3% |
Protein<1g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A4% |
Vitamin C20% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Luke Behnke 6 years ago
I used fennel instead of parsley in my batch. I also didnt add any water because my cucumbers had pleanty, fresh from the garden, and I used a blender. I really enjoyed this recipe but thought it could use just a bit less oil.
Lucas 6 years ago
Had a pretty good flavor. I would make less of it next time since I didn't enjoy the leftovers as much as when it was fresh. I am also not the biggest fan of parsley, so I think I'll try it with cilantro - who knows!
Julene Robbins 6 years ago
Tasted OK but needed to blended in a blender not food processor. I added ice as I wanted to serve it sooner.