Fresh, Flavorful, and Healthy: A Perfect Summer Salad
Beat the summer heat with our Marinated Cucumber and Tomato Salad recipe! This cool, refreshing dish is packed with nutrients and perfect for low-calorie, low-fat, low-carb, and vegetarian diets. Give your taste buds a treat and download the recipe today!
Creative Cooking for the Health-Conscious Gourmet
Low-Calorie | Low-Cholesterol | Low-Fat | Low-Sodium
Summer Salad
This salad is a taste of summer. Cool, refreshing, and packed with nutrients in only a few calories.
Read this short culinary medicine article "Tomatoes: The Flavor of Summer".
Ingredients:
1 medium cucumber or 3 mini cucumbers
1 tsp white sugar
1/3 cup apple cider vinegar
1/3 cup water
½ tsp celery flakes
½ tsp salt
20 cherry tomatoes
Garnishes such as fresh ground pepper, sesame seeds, flake salt, or mint
Directions:
Peel and thinly slice the cucumber. Discard the ends.
Add the vinegar, water, sugar, salt, and celery flakes to a bowl. Whisk until the sugar is dissolved.
Add the cucumber slices to the bowl. Stir well until all of the cucumbers have been coated in liquid.
Cover and refrigerate for a minimum of 1 hour and up to 1 day.
Cut tomatoes in half.
Using a slotted spoon, transfer the marinated cucumbers to a serving bowl, stir in tomatoes. Serve cold.
Sprinkle with garnishes just prior to serving.
Tip: Once mixed, the salad will only keep for a day. But the cucumbers in marinade can be kept refrigerated for up to 3 days. So, mix only the portion you will eat today and make fresh portion tomorrow.
Nutritional Information
Serving Size: 4
Calories 35, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Total Carbohydrate 8g, Dietary fiber 1g, Protein 0.8g, Potassium 360mg, Sodium 75mg
Chef and Author:
Medically Reviewed by FibonacciMD editors.
Editor’s Note: Appropriate for low calorie, low fat and low carb, low cholesterol, low sodium, vegetarian dietary regimen.
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