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Main Ingredients | Cucumbers, Red grapes |
Cuisine | Italian |
Course | Salads |
Prep Time | 6-10 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cucumbers, peeled, deseeded and cut into cubes
- 10-12 red grapes, halved
- 1/4 cup almonds, blanched and peeled
- 3 teaspoon balsamic vinegar
- 3 teaspoons extra-virgin olive oil
- 1 teaspoon chopped garlic
- 1 1/4 teaspoons chopped fresh chives
- Salt to taste
- Crushed black peppercorns to taste
Method
- Heat a non-stick pan. Add almonds and toast them till golden. Remove from heat and cool to room temperature.
- Combine Balsamic vinegar, olive oil, garlic, chives, salt and crushed peppercorns in a bowl and mix well.
- Add cucumber, grapes and mix well. Refrigerate for 10-15 minutes.
- Reserve some toasted almonds for garnishing and add remaining to the chilled salad. Mix well.
- Roughly chop reserved almonds and garnish the salad with them. Serve chilled.
Nutrition Info
Calories | 382 |
Carbohydrates | 7.5 |
Protein | 13.3 |
Fat | 33.1 |
Other Fiber | Fiber- 7.8gm |
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