Spiralize the cucumbers using the chipper blade on the spiralizer. Cut the strands into smaller pieces, about 5-6 inches long so it is easier to eat. If you don't have a spiralizer, you can just dice the cucumbers with a knife into small cubes.
If you are making this ahead for lunch for work, you can leave the lemon juice and olive oil out and pack on the side, then just add it when you are ready to eat.
Smart Points: 7
Sodium: 697.5 mg
Cholesterol: 25 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 110 (61%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 25.2mg||8 %|
|Sodium 668.6mg||23 %|
|Potassium 396.2mg||10 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 11.4g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 181
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