0 from 9 votes
Cucumber, Mint & Fetta Salad
A refreshing and tasty summer salad that's so easy to prepare
Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
Calories: 160 kcal
Course:
Salad
Cuisine:
Greek , Australian
Ingredients
- 1 continental cucumber
- ½ cup fresh mint leaves, chopped (leave one sprig to garnish)
- 150 grams fetta cheese, crumbled
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- salt and pepper (to taste)
Instructions
- Wash cucumber and slice strips of peel with a vegetable peeler to create a striped effect. Slice and arrange on a serving platter.
- Mix chopped mint and crumbled fetta together. Sprinkle over sliced cucumber.
- Whisk olive oil, lemon juice and a little salt and pepper (to taste) together. Pour over salad.
- Serve immediately or store in fridge until serving.
Cup of Yum
Notes
- This salad uses a continental (also called telegraph or english) cucumber.
- Store salad in fridge for up to one day.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
22mg
(7%)
Sodium
281mg
(12%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
318IU
(6%)
Vitamin C
5mg
(6%)
Calcium
141mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 281mg | 12% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.