Cucumber, Scallion, and Feta Salad with Cilantro-Lime Vinaigrette
Try this Cucumber, Scallion, and Feta Salad with Cilantro-Lime Vinaigrette recipe.
Try this Cucumber, Scallion, and Feta Salad with Cilantro-Lime Vinaigrette recipe.
- Carbohydrate 3.63648327851848 g
- Cholesterol 11.125 mg
- Fat 4.28514968749664 g
- Fiber 0.0964375003546851 g
- Protein 1.86401171872139 g
- Saturated Fat 2.09393353124962 g
- Serving Size 1 1 Serving (28g)
- Sodium 141.222593749791 mg
- Sugar 3.5400457781638 g
- Trans Fat 0.185837046873514 g
- Calories 60 calories
Step-by-step
- Pat the cucumber noodles try to remove excess moisture.
- Place the cucumber noodles and scallions in a serving bowl and set aside.
- Place all of the ingredients for the dressing into a bowl and whisk together.
- Pour over the cucumber noodles and top with feta.
Removing excess moisture from spiralized vegetables demands thoroughness because residual water dilutes dressings rapidly. Pressing the strands between layers of lint-free kitchen towels pulls away surface liquid efficiently without crushing the delicate cell walls. Standard colanders often trap water against the bottom tier of produce, so elevating the vegetables on a wire mesh rack yields better results.
Salads built on water-dense vegetables have deep roots in Mediterranean and Levantine culinary traditions where crisp textures combat high ambient heat. Acidic dressings traditionally act as curing agents in these regions, slightly firming the outer layers of the vegetables while balancing saline cheeses. White balsamic vinegar provides a milder acidity than standard white wine vinegar, preventing the sharp bite from overwhelming fresh herbs.
This dish resists long-term storage due to osmosis pulling water from the cellular structure of the cucumbers. As salt and acid interact with the raw vegetables, they release liquid within thirty minutes of assembly, turning crisp strands watery. Consuming the salad immediately preserves the intended textural contrast between the crunchy base and the creamy cheese.
Feta contributes a crumbly texture and high sodium content that seasons the surrounding ingredients upon contact. Cow milk varieties offer a milder profile, while sheep milk versions provide sharper tang. Whisking the oil into the citrus and vinegar until fully emulsified ensures the dressing coats each strand evenly.
