Posts Tagged ‘salad’

Salad Alley: Light Eating for Summer Heat: Chill Out with Cucumber Salad

Friday, August 7th, 2020

My Note: Just as I do lighter reading in the summer (See last two reviews by scrolling back), I also lighten my eating habits with lots of summer salads. The one today is mainly cucumbers, which are perfect for summer since they are watery and light and perfect for summer salads. I bought mini-cukes because the large ones sometimes begin to go bad before I finish them.

Here is nutritional information on cucumbers with source:

Health Facts:

The cucumber is considered to be a super vegetable due to its nutrient value including protein, fat, magnesium, carbohydrates, iron, and phosphorus, Vitamin A, B, C and B2. There are 35,100 to 486,700 parts per quadrillion linoleic acid. It has high water content and it is often included in low carb diet for people who want to go for a weight loss program.  All the nutrients found in cucumber makes it a beneficial for healthy living. 10 nutritional benefits are listed here – 

1: Keeps our body hydrated 2: Blood pressure stabilizer 3: Improves digestion

4: Prevention of Cancer 5: Helps in overcoming joint pains 6: Improves the condition of kidneys

7: Strong tissues and healthy joints 8: Oral health (good for strengthening teeth, gums and kills bacteria in mouth) 9: Good for diabetes 10: Reduces cholesterol


Utensils: Cutting board and knife, strainer, bowl and serving plate
Prep. Time: 15 minute
   Cooking Time: None
Categories: Vegan, Sugar Free, Gluten Free, Paleo

Ingredients (Add any you wish to include)

one large or two small organic cucumbers
two scallions (mostly white parts)
organic red bell pepper
6-8 black or green pitted olives
Dressing of choice
(Black) sesame seeds
Salt & Pepper, optional
Fresh dill to taste


1. Wash and drain cukes, scallions, olives and pepper.

2. Slice cukes with skins if tender, mince scallions, slice olives into thirds lengthwise and place in
a bowl. (Slice pepper and add after tossing below.)

3. Toss salad ingredients with dressing.  I use fresh lemon and some olive oil. Place slivers of pepper around bowl. Top with sesame seeds,
dill, and optional salt & pepper. Serve chilled.

Feel free to garnish with sprouts if you have them.




Sprouted Lentil Slaw

Wednesday, May 30th, 2018

Every year I plan on posting a sprout article with a recipe. I know I have written about lentils before, but I never made a lentil slaw, so the directions for the sprouting may be a repeat.

Also, this is one of the recipes I call “Cooking by Your Apron Strings,” because the amounts are very flexible. Since this is a kind of coleslaw, you are free to use your special ingredients instead of mine, and just add the sprouts.



Utensils: Jar for sprouting, net and rubber band for sprouts, mixing bowls, strainer, cutting board and knife, steamer with pot for water, serving bowl
Prep. Time: About 1/2 hour with seeds already sprouted (2 days)
Cooking Time: None
Categories: Vegan, Gluten Free, No Sugar Added


1/2 cup dry lentils (brown or green, French, beluga) from health food store (more germination)
water for soaking and sprouting
1 cup chopped or grated cabbage (red or green)
1/2-3/4 cup minced veggies that you like (carrots, scallions, peppers, celery, etc.)
1/4 cup sesame tahini
juice of 1/2 lemon
1/4 tsp salt (optional)
1/2 or more water to thin tahini (depends on brand)
1 dill pickle, minced
lettuce for lining dish


Two days before:

  1. Wash lentils well. Drain in colander and place in a quart jar with a wide mouth. Cover with  netting, old pantyhose, or cheesecloth and secure with a rubber band. Fill with more than enough water to cover. Soak overnight and drain well the next morning. PLace jar on its side.
  2. At least 2 times per day, rinse and drain the lentils well. (Sitting in water makes them rot.)
  3. By the second or third day, depending on how warm it is, the tails should emerge.
  4. Place in a steamer basket and steam only 5 or 6 minutes. Remove and place in fridge.

    Slaw directions:

  5. Mix cabbage, minced veggies, and sprouts from fridge in a large mixing bowl.
  6. In a smaller bowl, add tahini, lemon, salt if using, and 1/2 cup water. Mix well. If not almost pourable, add more water, a little at a time to get a smooth dressing. Add to slaw. Mix well.
  7. Stir in minced pickle. (If your pickles are very salty, omit salt in step 6.)
  8. Place a large leaf of organic lettuce on a small serving plate. Spoon on slaw and enjoy!

Variations: Add sesame seeds, garnish with dill or fennel fronds