Maybe there is no finer vegetable than the simple cucumber. Not only does it taste delicious and refreshing it has a multitude of health benefits to name a few :
Keeps you hydrated. …
Fights heat, both inside and out. …
Flushes out toxins. …
Lavishes you with vitamins. …
Supplies skin-friendly minerals: magnesium, potassium, silicon. …
Aids in weight loss. …
Revives the eyes. …
Now add to the list the fact that there are many simple preparations for making delicious and healthy salads all summer long. This recipe is based on a traditional Japanese cucumber salad. It uses very little oil but has lots of flavor, it’s a perfect summer side dish.
From by the bay wishing you very cool summer food memories!
Japanese Cucumber Salad
2 Japanese or English cucumbers
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon agave nectar
1 tablespoon low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon toasted sesame seed oil
1 teaspoon toasted sesame seeds
optional: garnish with chopped scallions
If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers should be peeled and cut lengthwise. Scrape the seeds out using a spoon. Slice into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Let sit 20 minutes , squeeze cucumbers to remove water and strain. place back into bowl and add agave, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust salt and pepper to taste before serving.