Published January 29, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 15 min
Prep Time: 15 min | Cook Time: 0 min
If you can find fresh cucumbers at your local farmer's market you'll want to use them, as they won't have a waxy coating. These you can use unpeeled in your salad, but if the cucumbers do have this coating, it's best to peel them.
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Serving size: |
Approximately 1 cup |
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Calories per serving: |
41 |
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Total Fat 2.6g |
4% |
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Cholesterol 0mg |
0% |
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Sodium 124mg |
5% |
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Serving size: |
Approximately 1 cup |
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Calories per serving: |
41 |
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% Daily Value* |
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Total Fat 2.6g |
4% |
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Saturated Fat 0.4g |
2% |
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Cholesterol 0mg |
0% |
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Sodium 124mg |
5% |
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Total Carbohydrate 2.2g |
1% |
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Dietary Fiber 0.7g |
3% |
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Sugars 1.1g |
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Protein 0.6g |
1% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 2 tablespoons capers, rinsed
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped garlic
- 1 teaspoon fish sauce
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 2 large or 4 small cucumbers
- 1 tablespoon fresh thyme leaves
Step by Step:
- In a food processor or blender, combine first 6 ingredients and process until smooth. With motor running, slowly add oil. Set aside.
- Cut the cucumbers in half horizontally and then slice into thin, half-moon shapes. Add dressing and toss to coat. Allow mixture to stand for at least 30 minutes.
- To serve, drain mixture well and place sliced cucumbers on a serving plate. Sprinkle with thyme.
