I got a wonderful gustatory gift last week: cucumbers and green chiles, fresh from a friend’s garden. I immediately saw my mission: to make them work in a salad together. And now I know that cucumbers and green chiles taste brilliant together. It makes perfect sense – one’s cool and mellow, one’s fiery hot, but they both have a fresh, earthy undertone in their flavors. And not only are they delicious, but they’re so light, vitamin-rich and high in fiber, eating them makes you feel delicious, too.
Creamy Cucumber Chile Salad
1 large cucumber, cut into semi-thick rounds
1 green chile, cut into thin rounds
1 medium carrot, sliced thin
1/2 an onion, sliced
1/3 cup fat free sour cream
1 tablespoon white vinegar
1 teaspoon salt substitute
1/2 teaspoon garlic powder
1/2 teaspoon no-salt seasoning blend (optional)
Combine all the chopped veggies in a medium bowl. Stir all the dressing ingredients together in another bowl, and then pour the dressing over the veggies. Stir everything together to combine.
This is a salad to make when you’re hungry – it yields three or four servings, and doesn’t keep well overnight. Eat it on it’s own, or serve it tucked inside pita pockets for a fun all-veg sandwich.
The cuke and chile fun has just begun! Here are two more salad recipes inspired by the ying-yang balance of these extraordinary veggies: Gingered Cuke and Chile Salad to your left, White Hot Sesame Salad to your right. Click the pic for the recipe. Don’t let their demure looks fool you – these delicate Asian-style salads pack a hot whallop!
Go back for seconds: taste more Healthy Salad Recipes
|Stuff That Works (we know cause we use it!)|
silicone bundt pan
|9 in. springform||
silicone baking set