| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Wendy, Taylor |
1 |
servings |
INGREDIENTS
| 3 |
|
Lemons – washed well |
|
|
Salt |
| 2 |
|
Lebanese cucumbers |
|
|
Freshly ground black pepper |
|
|
Extra virgin olive oil |
| 1/2 |
c |
Coarsely chopped flat-leaf parsley |
|
|
Red onion thinly sliced |
|
|
Red capsicum finely chopped optional |
|
|
Anchovies – optional |
| 1 |
|
Slivers black olives – optional |
INSTRUCTIONS
Slice lemons very thinly and discard seeds. Sprinkle with salt and leave
for 30 minutes. Rinse slices, drain and pat dry.
Cut cucumbers in half and scoop out seeds, cut into thick slices. Mix
lemon, onion, cucumber and parsley. Drizzle olive oil over and mix well.
Grind pepper over the mix. Scatter anchovies and olives if using.
This is an ideal salad to have with a seafood risotto or BBQ'd lamb.
Serves 6
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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