Cucumber Date Salad

9 55 207
Ingredients Minutes Calories
Prep Cook Servings
40 min 15 min 6
Cucumber Date Salad
Health Rating


1 dash Black pepper (to taste)
2 tbsp Chives (minced)
2 medium Cucumber, peeled (cut into 8 pieces)
6 date(s) Dates (pitted and cut in slivers)
3/4 cup slices Fennel (save feathery fronds for garnish)
2 tbsp Lemon juice
6 tbsp Olive oil (option to use fruity olive oil)
1 dash Sea salt (to taste)
1/3 cup Walnuts (coarsely chopped)


1. Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices


2. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.

3. Dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, garnish with fennel fronds and serve.



help to promote hydration and contain antioxidants, they may also help to promote regularity


Nutrition Facts

Per Portion

Calories 207
Calories from fat 164
Calories from saturated fat 20.8
Total Fat 18.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 10.6 g
Cholesterol 0
Sodium 107 mg
Potassium 233 mg
Total Carbohydrate 10.0 g
Dietary Fiber 2.0 g
Sugars 6.5 g
Protein 1.8 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.2
Vegetables 1.2

Energy sources