Persian Cucumber Salad

Persian cucumbers require no peeling and are tender and colorful. Here is a low calorie way to serve them.

Makes about 2 cups of salad.

Ingredients:

• 1 lb Persian cucumbers, sliced
• 1/2 medium onion, thinly sliced
• 12 Kalamata olives, halved and pitted
• 1 Tbsp olive oil
• 1 1/2 Tbsp lime juice (or use lemon)
• 1/2 tsp crushed dry oregano
• 3/4 tsp fine salt
• 1/4 tsp cracked black pepper

Directions:

1. In a medium large bowl, place the cucumbers, onions and olives. Add olive oil and toss well to coat.
2. Add lime juice, oregano, salt and pepper. Toss again.
3. Place in a covered serving dish. Refrigerate at least 2 hours before serving.