Chopped Cucumber Coconut Salad

Wellcure

Wellcure

06:41 PM | 24-08-2018
Prep Time
15 minutes
Cook Time
No cooking involved
Servings
2-3 persons

Available in abundance during the summer months, cucumber is the king of vegetables for a summer salad.With its high water content, its a must have to keep you hydrated in summers. Variate the cut of cucumber in each salad (chopped, chunky, sliced, half moon, like noodles) and you have different tasting salad. Add a different nut (coconut, peanut, sesame) and it lends more variety.This recipe puts together crunchy cucumbers with fresh coconut. It's a very basic, quick to do salad with a south Indian style tempering. Goes well with a simple dal-chawal meal or can be served with almost anything.

Ingredients

  • Cucumber: 2 medium
  • Coconut - ½ cup (grated)
  • Fresh green chilli - 1 small
  • Rock Salt to taste

For tempering

  • Mustard seeds - ½ tsp
  • Few curry leaves

Method

  • Chop the cucumber (into bite size pieces) with the skin and mix it with freshly grated coconut.
  • Deseed the green chili, finely chop, and add it to the coconut, cucumber mixture.
  • Sprinkle some salt.
  • For the tempering, put mustard seeds and curry leaves. You can dry roast the ingredients too.
  • Turn off the heat and pour the tempering over the cucumber salad.
  • Serve immediately.

Eating Guide:

  • Food group: Veggies & Nuts (Raw)
  • Summer veggies have very high water content, so great addition to cooked meals. They provide the necessary fiber and enzymes and aid digestion.
  • Nuts are a natural source of oils, this is how nature meant us to get our oils and fats. Make sure to use fresh coconut to get the best results.

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