Cucumber, Thyme and Parsley Vinaigrette

By Molly O'Neill

Total Time
5 minutes
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A piquant topping for a salad of orange sections and thinly sliced red onions, a cucumber and onion salad or a jicama slaw.

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Ingredients

Yield:1 cup
  • 1cup cucumber juice (see recipe)
  • 4teaspoons fresh lemon juice
  • 4teaspoons finely chopped Italian parsley
  • 2teaspoons minced fresh thyme
  • ½teaspoon salt
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

18 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 311 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together the cucumber juice, lemon juice, parsley, thyme, salt and pepper.

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