Serve this spring fresh Mediterranean cucumber salad with red bell peppers and salty prosciutto as a healthy mid-day meal, or dinner time side salad.
As you can imagine, when this food blogger goes on vacation she lives it up when it comes to sampling the local cuisine. This was certainly the case when we traveled to Chelan, Washington for a quick getaway with friends. And while we had a fantastic time, I’ll be slimming back down with salad recipes like this fresh and crunchy cucumber salad for a few days.
In the past, indulging myself with ice cream cones, steak salads with gigantic crumbles of blue cheese, and scones for breakfast would have left me feeling pangs of guilt because I’d dumped my healthy eating plan.
Those days are gone!
It’s taken more than a few years to come to the realization that it’s OKAY to enjoy myself when opportunities come. It’s the choices I make on a daily basis that make the difference between maintaining weight loss, or derailing myself for the next month.
After a weekend of fun, salads packed with vegetables and protein get me back on track quickly. Personally, I can’t resist a Mediterranean salad with tomatoes, kalamata olives, and oregano, so I packed those flavors into this cucumber salad.
Typically you’d find a splash of feta cheese in my Mediterranean-inspired salads, but the pantry was bare. While I was a bit disappointed, there’s plenty of zing to this salad, so you won’t miss it.
A super crunchy, colorful, and satisfying cucumber salad is the perfect way to get back on track until our next getaway to LaPush (a gorgeous beach for whale watching here in Washington state) when I plan on enjoying a barbecue on the beach with a package of marshmallows, chocolate and graham crackers.
Super Fresh Cucumber and Bell Pepper Salad
20 minPrep Time
20 minTotal Time
- 1 large English cucumber, peeled and cubed into bite-sized pieces
- 1/4 medium red onion, finely chopped
- 1/2 large roasted red peppers, chopped
- 4 tablespoons kalamata olives, halved
- 1/2 cup prosciutto, diced
- 1 cup grape tomatoes, halved
- 1 clove garlic, crushed
- 1 tablespoon lemon juice, fresh
- 1 pinch dried red pepper
- 1 teaspoon dried oregano
- 1 1/2 tablespoons olive oil
- salt and pepper to taste
- Combine ingredients a large bowl and chill for 15 minutes before serving to blend flavors.
Food energy: 115kcal
Weight Watchers Smart Points 5
Saturated fatty acids: 1.10g
Monounsaturated fatty acids: 4.69g
Polyunsaturated fatty acids: 0.80g
Total fat: 6.60g
Calories from fat: 59
Carbohydrate, by difference: 7.51g
Total dietary fiber: 1.80g
Total lipid (fat): 7.03g
Total sugars: 4.37g