Cucumber and Poppy Seed Salad
Poppy seeds add crunch and a healthy punch of minerals including manganese, calcium, magnesium, phosphorus, copper, iron, zinc, and potassium.
1/2 English cucumber
1 mild red chili, thinly sliced
1/4 cup (60 mL) low-fat Greek yogourt
2 Tbsp (30 mL) white wine vinegar
1/4 tsp (1 mL) ground coriander
1 Tbsp (15 mL) poppy seeds
1/2 tsp (2 mL) organic cane sugar
Salt and freshly ground black pepper, to taste
Roughly chop cucumber into bite- sized chunks. Place in bowl and toss with chili.
In small bowl whisk together yogourt, vinegar, coriander, poppy seeds, sugar, and a pinch of salt.
Just before serving, pour yogourt dressing over cucumber and toss to coat. Season to taste with black pepper and more vinegar, if desired.
Serves 2.
Each serving contains: 67 calories; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 9 g carbohydrates; 2 g fibre; 78 mg sodium
source: "Be Mine, Vegetarian Valentine", alive #352, February 2012
Cucumber and Poppy Seed Salad
