Cucumber and Mint Salad with Toasted Pitas recipes

See full recipe on: Martha Stewart

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10 Ingredients

4 ounces green beans, trimmed
freshly ground pepper
coarse salt
1 cup torn fresh mint
1 small seedless cucumber, halved or quartered lengthwise, and cut 1/2 inch thick
1 head Boston lettuce, leaves torn into pieces
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 pitas
2 garlic cloves, lightly smashed

Preparation Instructions on Martha Stewart

Nutrition

396

20% daily value

servings

high-fiber, low-sugar, vegan, vegetarian, dairy-free

Fat 

44%

29
                 
Saturated

20%

4
                 
Trans

-

0
                 
Monounsaturated

-

20
                 
Polyunsaturated

-

3
                 
Carbs 

11%

33
                 
Carbs (net)

-

28
                 
Fiber

23%

6
                 
Sugars

-

3
                 
Sugars, added

-

0
                 
Protein

13%

6
                 
Cholesterol

-

0
                 
Sodium

23%

542
                 
Calcium

7%

66
                 
Magnesium

15%

61
                 
Potassium

9%

405
                 
Iron

17%

3
                 
Zinc

10%

1
                 
Phosphorus

19%

134
                 
Vitamin A

11%

95
                 
Vitamin C

14%

12
                 
Thiamin (B1)

19%

0
                 
Riboflavin (B2)

11%

0
                 
Niacin (B3)

12%

2
                 
Vitamin B6

20%

0
                 
Folate equivalent (total)

17%

69
                 
Folate (food)

-

69
                 
Folic acid

-

0
                 
Vitamin B12

-

0
                 
Vitamin D

-

0
                 
Vitamin E

29%

4
                 
Vitamin K

63%

76

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