** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Peel and slice cucumber.
Blend lemon juice, black pepper, chili powder, butter, and salt.
3.
On a salad plate, arrange cucumbers in two layers.
4. Pour seasoned lemon
juice over each layer.
5. Sprinkle top layer with carrots and coriander
leaves.
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Dietary Notes:
This recipe is very low-sodium with 55.75mg per serving and low-cholesterol with 16.25mg per serving
This recipe is high in Vitamin A with 48% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Beans, Butter, Cucumber, Cilantro allergies.