Fructose Free Balsamic Maple Cucumber Salad
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- ½ tsp salt
- 4 scallions, green tops only, thinly sliced
- 2 tbsp fresh mint leaves, roughly torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For the dressing
- 3 tbsp balsamic vinegar
Ingredient noteBalsamic vinegar is made from grape must and carries some fructose that a low fructose diet limits; the small amount used here (about two and a half teaspoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp dijon mustard
- ¼ tsp black pepper
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and toss with the salt. Let stand for 10 minutes, then tip into a colander and shake off the excess liquid — the cucumbers should feel slightly softened but still crisp.
- 2
In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, and black pepper until smooth and emulsified.
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