Fresh Multi-Bean Salad with Charred Red Onion
Cucumber Spaghetti, Strawberry Purée and Crushed Olives
Updated May 23, 2024
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 2seedless cucumbers, trimmed and peeled
- 1pound ripe strawberries, hulled
- 1teaspoon sugar
- Salt and freshly ground black pepper
- 2tablespoons extra-virgin olive oil
- 1tablespoon sherry vinegar
- 8large basil leaves, finely chopped
- 12pitted black olives, crushed and chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
137 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 2 grams protein; 668 milligrams sodium
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.
Powered byPreparation
- 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.
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Ben P.
I didn't puree the strawberries, just macerated them with the sugar prescribed, still very good, less dishes to clean.
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