Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

CUCUMBER RAITA SALAD

This is a classic cooling side dish for curries.
SERVES 4

1 English cucumber or young slicing
cucumber
3 green onions, fi nely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped spearmint
½ cup low-fat plain yogurt
1 tablespoon freshly squeezed
lime juice
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Wash the cucumber and partially peel in long
strips, leaving alternating stripes of green skin
and white flesh. Cut lengthwise into long thin
slices, then across into matchsticks. Combine
with the onion, cilantro, and spearmint in a
large bowl.
Whisk the yogurt, lime juice, cumin, corian­
der, salt, and black pepper together to make the
dressing. Toss with the vegetables and let sit for
10 minutes to marinate. Serve with any hot
dish to cool your burning mouth!

Per serving : 27 calories, 0 g fat, 0 g saturated fat, 6 g
carbohydrate, 2 g protein, 1 g dietary fi ber, 166 mg
sodium. Exchanges: 1 Vegetable

CUCUMBER SALAD



WITH TOMATOES

As an appetizer, this is hard to beat. It almost

makes taste buds sit up and beg! Sometimes I

like to peel the cucumbers in strips, showing

1-inch tracks of green and white. It adds both

color and texture.

SERVES 4

2 cups diced cucumber, partially peeled

1 cup seeded and diced tomatoes

¼ cup chopped sweet onion

2 teaspoons chopped fresh dill or ½ teaspoon

dried

½ cup Treena’s Vinaigrette (see page 74)

Toss together the cucumbers, tomatoes, onion,

dill, and vinaigrette. Chill 1 hour and serve.

Per serving : 43 calories, 2 g fat, 0 g saturated fat, 1 g

protein, 11 g carbohydrate, 1 g dietary fiber, 372 mg

sodium. Exchanges: 1 Vegetable, 1 Fat

SALMON WITH



CUCUMBER SAUCE

In the Skagit Valley, this is about as close to

home as it gets to a perfect example of FABIS

(fresh and best in season).

SERVES 4

138 • GROWING AT THE SPEED OF LIFE