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Cucumber, broccoli and radish sprouts salad
This is a refreshing and nourishing salad made with cucumber, broccoli and radish sprouts, a great side to many dishes.
Course
Salad, Side Dish
Cuisine
Mediterranean, Ramona's Cuisine
Diet
Diabetic, Gluten Free, Low Calorie, Low Salt, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
servings
Calories
60
kcal
Author
Ramona Sebastian
Equipment
1 glass bowl
1 wooden spatula
1 knife
1 chopping board
Ingredients
150
g
radish sprouts (5.29 oz)
(organic)
150
g
broccoli sprouts (5.29 oz)
(organic)
1
whole
cucumber
(organic)
1
tablespoon
mayonnaise
I used
Homemade Mayonnaise
1
tablespoon
cider vinegar
(organic)
2
spoonfuls
yogurt
(organic)
½
medium
iceberg lettuce
(organic)
salt
pepper
1
pinch
sugar
(optional)
Metric
-
US Imperial
Instructions
Cut the iceberg lettuce into desired size strips.
Wash, peel the cucumber lightly with a peeler and cut lengthwise into four and then across into small pieces.
In a larger bowl mix well the yoghurt with mayonnaise, vinegar, salt, pepper and sugar.
Add the iceberg salad and the cucumber to the yoghurt as well as the sprouts and mix well.
Notes
It’s a simple salad to prepare, but you can give it your own touch by adding some of your own favorite ingredients.
Nutrition
Calories:
60
kcal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
34
mg
|
Potassium:
162
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
546
IU
|
Vitamin C:
16
mg
|
Calcium:
44
mg
|
Iron:
1
mg