Cucumber Spaghetti, Strawberry Purée and Crushed Olives
Updated May 22, 2024
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
2 seedless cucumbers, trimmed and peeled
1 pound ripe strawberries, hulled
1 teaspoon sugar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
8 large basil leaves, finely chopped
12 pitted black olives, crushed and chopped
Nutritional analysis per serving (4 servings)
16 grams carbs; 137 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 668 milligrams sodium; 2 grams protein; 9 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
Using a mandoline, finely slice the cucumbers lengthwise into spaghettilike strands.
- Step 2
Combine the strawberries and sugar in a blender. Purée until smooth. Season to taste with salt and pepper.
- Step 3
In a salad bowl, combine the cucumber strands, olive oil, vinegar and basil. Toss gently to mix. Pour equal portions of strawberry purée into each of 4 bowls. Arrange coiled ''spaghetti'' in the center of each bowl and garnish with chopped olives.
Private Notes
Comments
I didn't puree the strawberries, just macerated them with the sugar prescribed, still very good, less dishes to clean.
I didn't puree the strawberries, just macerated them with the sugar prescribed, still very good, less dishes to clean.