banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Cucumber and Poppy Seed Salad

    Share

    serves 2

    Advertisement

    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

    Advertisement

    Cucumber and Poppy Seed Salad

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Dessert: Chocolate Tahini Chia Pudding with Raspberries