Luke Behnke: "I used fennel instead of parsley in my batch. I a…" Read More
7Ingredients
8Minutes
80Calories

Ingredients
US|METRIC

  • 4 cups hothouse cucumber (or English, diced, plus extra for garnish)
  • 1/2 cup diced yellow onion
  • 1 lemon (juiced)
  • 1/4 cup chopped parsley (coarsely)
  • 1 teaspoon kosher salt
  • 1/3 cup olive oil
  • 2 cups water

NutritionView more

80Calories
Sodium11% DV270mg
Fat12% DV8g
Protein2% DV<1g
Carbs1% DV4g
Fiber4% DV1g
Calories80Calories from Fat70
% DAILY VALUE
Total Fat8g12%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium270mg11%
Potassium110mg3%
Protein<1g2%
Calories from Fat70
% DAILY VALUE
Total Carbohydrate4g1%
Dietary Fiber1g4%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(4)

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Luke Behnke 4 Aug 2018
I used fennel instead of parsley in my batch. I also didnt add any water because my cucumbers had pleanty, fresh from the garden, and I used a blender. I really enjoyed this recipe but thought it could use just a bit less oil.
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Allison L. 19 Feb 2018
Had a pretty good flavor. I would make less of it next time since I didn't enjoy the leftovers as much as when it was fresh. I am also not the biggest fan of parsley, so I think I'll try it with cilantro - who knows!
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Julene R. 28 Jan 2018
Tasted OK but needed to blended in a blender not food processor. I added ice as I wanted to serve it sooner.
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Cassidy Moon 12 Aug 2017
Excellent! i thought all ingredients were in perfect proportions. didnt vary from the recipe this time.