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Summer garden salad recipe
Photo by Roberto Caruso
2 tbsp red-wine vinegar
1 tbsp olive oil
1 tsp Dijon mustard
2 baby cucumbers, thinly sliced
1 cup cherry tomatoes, cut in half
1 shallot, sliced
3 tbsp chopped fresh mint, optional
Whisk vinegar with oil and Dijon in a bowl. Stir in cucumbers, cherry tomatoes, shallot and mint until combined. Season with pepper. Serve with Fresh grilled trout.
Calories 50, Protein 1g, Carbohydrates 4g, Fat 4g, Fibre 1g, Sodium 20mg.