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Cucumber and Poppy Seed Salad

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    Cucumber and Poppy Seed Salad

    serves 2

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    Poppy seeds add crunch and a healthy punch of minerals including manganese, calcium, magnesium, phosphorus, copper, iron, zinc and potassium.

    1/2 Lebanese cucumber 
    1 mild red chilli, thinly sliced 
    1/4 cup (60 ml) low-fat Greek yoghurt 
    1 1/2 Tbsp (30 ml) white wine vinegar 
    1/4 tsp (1 ml) ground coriander 
    3 tsp (15 ml) poppy seeds 
    1/2 tsp (2 ml) organic cane sugar 
    Salt and freshly ground black pepper, to taste

    1. Roughly chop cucumber into bite-sized chunks. Place in bowl and toss with chilli.

    2. In small bowl whisk together yoghurt, vinegar, coriander, poppy seeds, sugar and a pinch of salt.

    3. Just before serving, pour yoghurt dressing over cucumber and toss to coat. Season to taste with black pepper and more vinegar, if desired.

    Each serving contains: 280 kilojoules; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 9 g carbohydrates; 2 g fibre; 78 mg salt

    source: "Be Mine, Vegetarian Valentine", alive Australia #14, Summer 2013

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    Cucumber and Poppy Seed Salad

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