You don’t need olive oil in this antipasto salad. The flavors and textures stand alone. Refreshing and satisfying!

makes a little more than 2 cups

2 c. peeled cucumber cubes

2 T. red wine vinegar

2 T. fresh lime squeeze

1/4 t. Splenda no calorie sweetener

2 T. diced sweet red roasted peppers

3 pitted Kalamata olives, coarsely chopped

1 T. fresh chopped parsley

2 fresh scallion, thinly sliced, white and green part

1 t. sm. capers

light sprinkling mild curry

vy. light sprinkling celery seed

sea salt to taste

fresh grind black pepper to taste

Combine all ingredients in marinating bowl. Stir well, then marinate, covered, in refrigerator till ready to eat, stirring now and then.

Serve as a single serving light lunch or as a side dish condiment.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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