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Cucumber Salad with Fresh Dill & Mint
MINIMALIST BAKER9Ingredients
15Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 ripe avocado (large, *, mashed, 1/4 avocado yields ~2 ½ Tbsp or 40 g mashed)
- 2 Tbsp. olive oil (if oil-free, sub more mashed avocado)
- 3 Tbsp. white balsamic vinegar
- 1/4 tsp. sea salt (each, and black pepper)
- 2 large cucumbers (2 cucumbers yield ~600-750 g or 4-5 cups sliced, peeling optional, seeds scraped out, cut into 1/4-inch-thick slices)
- 1/4 cup chopped mint (freshly)
- 1/4 cup dill (freshly chopped)
- 1 batch chickpeas (Crispy Baked, optional // or ~1 cup store-bought crispy chickpeas)
- 1/4 cup feta crumbles (vegan, optional // we like Follow Your Heart brand // or sub regular feta if not vegan/dairy-free)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium260mg11% |
| Potassium320mg9% |
| Protein3g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium8% |
| Iron4% |
* 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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