Recipe courtesy of Molly Yeh
Smashed Cucumber Salad with Mint
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- Level: Easy
- Total: 1 hr 10 min (includes salting and chilling times)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 60
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 376 mg
- Level: Easy
- Total: 1 hr 10 min (includes salting and chilling times)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 60
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 376 mg
Ingredients
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Directions
- Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes.
- Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready.
- Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za'atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving.
