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–+ servings
Cucumber and Basil Salad

Cucumber and Basil Salad: Refreshing Salad for Any Occasion

Enjoy a refreshing Cucumber and Basil Salad, a gluten-free and low-calorie dish bursting with flavor.
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber English or Persian preferred
  • 1 cup Fresh Basil Tear leaves instead of chopping
For the Dressing
  • 1 tablespoon Lemon Juice Use fresh juice
  • 2 tablespoons Extra Virgin Olive Oil Use high-quality oil
  • 1 teaspoon Lemon Zest Use fresh for best flavor
  • 1/4 teaspoon Red Pepper Flakes Adjust to taste
For Seasoning
  • 1/2 teaspoon Sea Salt Use to taste
  • 1/2 teaspoon Freshly Ground Black Pepper Use to taste

Equipment

  • Mixing Bowl
  • Knife
  • Mandoline slicer
  • Tongs
  • Measuring Spoons

Method
 

Preparation Steps
  1. Wash the cucumber under cool water and slice into 1/8-inch rounds. Pat dry.
  2. In a large mixing bowl, combine lemon juice, olive oil, lemon zest, and red pepper flakes. Whisk for about 30 seconds.
  3. Add cucumber slices to the bowl and toss gently to coat in dressing.
  4. Sprinkle sea salt and black pepper over the salad, then add torn basil leaves and mix gently.
  5. Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1bowlCalories: 60kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 100mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Prepare the salad right before serving for optimal freshness. Avoid freezing to maintain texture.

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