Lemon salad

Yield: 1 servings

Measure Ingredient
3 \N Lemons - washed well
\N \N Salt
2 \N Lebanese cucumbers
\N \N Freshly ground black pepper
\N \N Extra virgin olive oil
½ cup Coarsely chopped flat-leaf parsley
\N \N Red onion thinly sliced
\N \N Red capsicum finely chopped optional
\N \N Anchovies - optional
1 \N Slivers black olives - optional

Slice lemons very thinly and discard seeds. Sprinkle with salt and leave for 30 minutes. Rinse slices, drain and pat dry.

Cut cucumbers in half and scoop out seeds, cut into thick slices. Mix lemon, onion, cucumber and parsley. Drizzle olive oil over and mix well.

Grind pepper over the mix. Scatter anchovies and olives if using.

This is an ideal salad to have with a seafood risotto or BBQ'd lamb.

Serves 6

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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