Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
169
Calories
2g
Protein
12g
Fat
16g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 small Carrot
- 3 medium Cucumbers
- 2 tbsp Lemon juice
- 1/2 tsp Black pepper
- 1/8 tsp Chili powder
- 1 tbsp Butter or margarine
- 1 pinch Salt
- 1 tbsp fresh Coriander leaves
- =
Directions
1
Peel and shred carrot. Peel and slice cucumber.
2
Blend lemon juice, black pepper, chili powder, butter, and salt.
3
On a salad plate, arrange cucumbers in two layers. Pour seasoned lemon juice over each layer. Sprinkle top layer with carrots and coriander leaves.
Recipe sourced from
fandom