Cucumber Spaghetti, Strawberry Purée and Crushed Olives

Ingredients

• 2 seedless cucumbers, trimmed and peeled
• 1 pound ripe strawberries, hulled
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 8 large basil leaves, finely chopped
• 12 pitted black olives, crushed and chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    133 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 1 gram protein; 64 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Using a mandoline, finely slice the cucumbers lengthwise into spaghettilike strands.
2. Combine the strawberries and sugar in a blender. Purée until smooth. Season to taste with salt and pepper.
3. In a salad bowl, combine the cucumber strands, olive oil, vinegar and basil. Toss gently to mix. Pour equal portions of strawberry purée into each of 4 bowls. Arrange coiled ”spaghetti” in the center of each bowl and garnish with chopped olives.

20 minutes