Here’s a quick and easy twist on a side salad – it’s low fat, low calorie and really refreshing. It’s great for a summer BBQ or just something different. I paired mine with some shrimp for an easy meal and I couldn’t get enough of this stuff. The grapes, cucumbers and sweet onion pair really well together. Add in a little sweetness with the dressing and it’s a winner.
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| The only ingredient missing here is the honey. |
I used an English cucumber for mine but a regular cucumber would work fine too. I liked the lack of seeds in the English cucumber though – plus I think it held up better in the refrigerator after a few days without getting too juicy. I think this is one of those things that tastes better after a night in the refrigerator once all the ingredients have had a chance to muddle together.
My mandolin slicer was set on 2 when I sliced up the cucumber for this, but I think next time I’ll put it on 3 so it’ll be easier to fork the cucumber slices.
Cucumber Grape Salad
Servings: 5 • Calories: 69 • Fat: 0 g • Protein: 1 g • Carbs: 18 g • Fiber: 1.2 g • Sugar: 11 g • Sodium: 91 mg • Cholesterol: 0 mg
Ingredients:
- 1 large English cucumber, sliced
- 2 cups red seedless grapes, halved
- 1/2 cup sliced Vidalia onion
- 1/2 lime, juiced
- 1 tsp honey
- 2 tbsp white wine vinegar
- 1 tbsp Truvia baking blend
- 1/4 tsp sea salt
- Black pepper to taste
- In a large bowl, combine cucumber, grapes and onion. Set aside.
- In a small bowl, whisk together all other ingredients. Pour over cucumber salad and gently mix to coat in dressing.
- Serve chilled.
