Cumcumber Salad

Cucumbers are very low-calorie fruit containing no saturated fats or cholesterol. This heat buster is generally presented in a savoury salad, but young and tiny, fresh-off-the-vine cucumbers are a delicious starter or snack accompanied by salt and pepper. In England, cucumber sandwiches are a must for afternoon snacks, with tea or Elderflower or French Champagne. And who hasn't heard of pickled Cucumber? Cucumber helps those prone to put on weight because it has a mild diuretic property, is high in fibre and has a low sodium content. Cucumber is a super source of Vitamin K to help bone mass building activity and has been proven beneficial in the treatment of limiting neuronal damage to the brain.

Indian Cucumber Salad

Ingredients:

  • 2 medium-sized cucumbers

  • 1 cup plain, coconut yoghurt

  • 1 teaspoon garam masala

  • pepper and salt to taste

  • 3 slices of bread, cut into small squares

  • 1 tablespoon coconut or olive oil

  • wedges of lemon or lime

Method: Put oil and bread in a pan over low heat, keep turning till golden, put aside. Part peel cumbers, leaving fine strips of green skin, then, using a coarse grater, grate them. Lightly sprinkle cucumber with salt, stir, leave ten minutes, squeeze out excess liquid. Combine yoghurt with garam masala, add cucumber, chill for an hour. Transfer the salad to a serving dish, scatter bread on top, add lime wedges.

Australian Cucumber Salad

Ingredients:

  • 1/2 cup apple cider vinegar

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey

  • 1 small red onion, finely sliced

  • 2 medium cucumbers

  • 1 tablespoon dill weed, finely chopped

  • pepper and salt to taste

  • 1/2 cup crushed peanuts

Method: Warm the vinegar, stir in the honey till blended, add onion, put aside to marry. Semi-peel cucumbers leaving thin strips of peel, then thinly slice cucumbers along their length making long ribbons. Toss with dill, dribble vinegar mix on top, taste season and refrigerate till needed ( no more than 2 hours). Transfer to a serving bowl and sprinkle with crushed peanuts.

Middle Eastern Cucumber Salad

Ingredients:

  • 1/4 cup lime or lemon juice

  • 1 dessert-spoon olive oil

  • 1/2 teaspoon powdered cumin

  • 1/2 teaspoon crushed garlic

  • Salt and black pepper

  • 2 medium-sized cucumber

  • 1/2 cup finely chopped fresh mint leaves

  • 1/2 cup stoned and sliced black olives

Method: In a lidded jar place juice, oil, garlic, and cumin, lid it and shake, let stand on a bench-top to marry. Peel the cucumbers and slice them thinly. Place in a bowl and lightly stir in the mint. Taste dressing, add seasoning to your taste, pour the dressing over the cucumber and mix lightly. Transfer salad to a serving dish, scatter olives on top. Serve immediately.

Until he extends the circle of his compassion to all living things, man will not himself find peace. —Albert Schweitzer, French philosopher, physician, and musician (Nobel 1952)