A few parsley sprigs (about 6), or 1 tablespoon finely chopped parsley
1 tablespoons olive or other vegetable oil
2 tablespoons vinegar, such as apple cider
Salt and Pepper
Chop cucumber, apple, and tomato(es) into same bite-sized pieces, approximately ½ inch pieces.
Finely chop parsley.
Mix cucumber, apple, and tomato(es) in bowl with parsley. Pour olive oil and apple cider vinegar over top and toss gently.
Season with salt and pepper to taste.
Good accompaniment to pasta, meat and fish.
Substitute cherry tomatoes for an even sweeter flavor.
This recipe was developed and submitted by Stephanie Nouvel as part of her volunteer work under Kristen Rezabek, a Registered Dietitian Nutritionist and Certified Diabetes Educator who is the Health and Nutrition Program Coordinator for San Juan County Health and Community Services.