Cucumber, Thyme and Parsley Vinaigrette

By Molly O’Neill

Updated August 24, 2015

Total Time
5 minutes
Rating
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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

  • 1 cup cucumber juice (see recipe)

  • 4 teaspoons fresh lemon juice

  • 4 teaspoons finely chopped Italian parsley

  • 2 teaspoons minced fresh thyme

  • ½ teaspoon salt

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 18 calories; 311 milligrams sodium; 3 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

  1. Step 1

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

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