Asian Cucumber Salad

Recipe submitted by Holly Clegg, author of Too Hot in the Kitchen: Secrets To Sizzle At Any Age.


Asian Cucumber Salad

The citrus and ginger-soy sauce dressing turn cucumbers, tomatoes and avocados into a splendid salad. Serve this on a warm summer’s day to add the perfect flavor to your next gathering.

Ingredients

  • 2 large cucumbers
  • 1/2 cup chopped avocado
  • 1/2 cup chopped tomatoes
  • 2 tablespoons of low-sodium soy sauce
  • 2 tablespoons of NAKANO seasoned rice vinegar
  • 2 tablespoons of orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame seeds, toasted

Preparation

  • Partially peel (peel in strips lengthwise) cucumbers, cut in half lengthwise.
  • Remove seeds by scraping with spoon and cut into thin slices horizontally (instead of chopping), about 2 cups sliced.
  • In bowl, place cucumbers, avocado and tomatoes.
  • In smaller bowl, whisk together soy sauce, vinegar, orange and lemon juice and ginger. Toss with cucumber mixture.
  • Sprinkle with sesame seeds, serve.

This recipe makes 4 (3/4 cup) servings.

Nutritional Analysis (per serving)

  • 66 calories (46 % calories From fat)
  • 4 grams fat
  • 0 grams saturated fat
  • 0 milligrams cholesterol
  • 309 milligrams of sodium
  • 7 grams carbohydrate
  • 3 grams dietary fiber
  • 3 grams sugars
  • 2 grams protein
  • Dietary Exchanges: 1 vegetable, 1 fat