Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 2 tablespoons flat leaf parsley, finely chopped (stems discarded)
- ½ cucumber, thinly sliced in halves
- 3 tablespoons fresh mint, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon caster sugar
- 1 teaspoon salt
- pinch of black pepper
Directions
1 In a medium bowl, add the salt to the cucumber slices, mix well and set aside.
To make the dressing, in a large bowl place the chopped parsley, olive oil, vinegar, sugar and mint then mix well together.
Place cucumber slices on absorbent paper, to soak up excess water. Set aside for a couple of minutes.
Now add the cucumbers to the dressing and mix well.
Category:Arabian Recipes
Category:Arabian Salads