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–+ servings

Cucumber and Basil Salad

Simple ingredients and minimal prep work make this easy and fresh side dish a summertime winner!
5 from 20 votes
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Course: Side Dish
Cuisine: American
Keyword: gluten free, vegan
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 2
Calories: 30kcal
Author: Holly Gray
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Ingredients

  • 1 large English cucumber quartered
  • 3 tablespoons fresh basil cut into thin strips
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • salt to taste
  • ground black pepper to taste

Instructions

  • Spread cucumber slices onto a tea towel and pat dry. Set aside.
  • In a medium mixing bowl, stir together the basil, lemon juice, and olive oil.
  • Add the cucumbers and toss to coat.
  • Season to taste with salt and pepper.
  • Cover and refrigerate for 2 hours, or until chilled. Serve cold.

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
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