| 8 | 10 | 65 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 16 |
| 1/4 cucumber(s) | Cucumber (peeled) |
| 1 1/2 tsp | Lemon juice |
| 2 tbsp | Mint, fresh (minced, no stems) |
| 2 tbsp drained | Capers, canned (and rinsed) |
| 1/2 tsp | Oregano, dried |
| 1/2 cup | Extra virgin olive oil |
| 1 tsp | Sea Salt |
| 1 tsp | Black pepper |
1. In a blender or food processor, combine the cucumber, lemon juice, parsley, capers and oregano.
2. Blend for 30 to 60 seconds, or until smooth. With the blender running, slowly add the olive oil and blend until emulsified. Add sea salt and pepper.
3. Transfer the dressing to an airtight container, cover, and refrigerate for up to 1 week. Shake the dressing before using to combine all the ingredients.
1 serving is 1 tablespoon
