Parsleyed Cucumbers With Tomatoes
Published June 30, 1992
- Total Time
- 20 minutes
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Ingredients
3 firm cucumbers
3 ripe plum tomatoes
1 tablespoon butter
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
3 tablespoons chopped fresh parsley
Nutritional analysis per serving (4 servings)
11 grams carbs; 8 milligrams cholesterol; 72 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 659 milligrams sodium; 2 grams protein; 5 grams sugar
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
- Step 1
Trim the ends off the cucumbers and cut them into 2-inch lengths. Quarter each section lengthwise. Carefully cut away the skin with a paring knife and remove the seeds, leaving only the flesh.
- Step 2
Core the tomatoes and drop them into boiling water for 10 seconds. Remove the skins with a paring knife. Cut the tomatoes into small cubes.
- Step 3
Place the cucumbers in a saucepan and cover with water. Bring to a boil and cook for about 1 minute. Drain in a colander.
- Step 4
Return the cucumbers to the saucepan. Add the butter, lemon juice, tomatoes, salt and pepper. Mix in the parlsey and toss until the butter melts. Serve hot.
Private Notes