Prep Time: 15 minutes

Cook Time: No Cooking involved

Servings: 2-3 Servings

Available in abundance during the summer months, cucumber is the king of vegetables for a summer salad.With its high water content, its a must have to keep you hydrated in summers. Variate the cut of cucumber in each salad (chopped, chunky, sliced, half moon, like noodles) and you have different tasting salad. Add a different nut (coconut, peanut, sesame) and it lends more variety.This recipe puts together crunchy cucumbers with fresh coconut. It's a very basic, quick to do salad with a south Indian style tempering. Goes well with a simple dal-chawal meal or can be served with almost anything.

Ingredients

• Cucumber: 2 medium
• Coconut - ½ cup (grated)
• Fresh green chilli - 1 small
• Rock Salt to taste

For tempering

• Mustard seeds - ½ tsp
• Few curry leaves

Method

• Chop the cucumber (into bite size pieces) with the skin and mix it with freshly grated coconut.
• Deseed the green chili, finely chop, and add it to the coconut, cucumber mixture.
• Sprinkle some salt.
• For the tempering, put mustard seeds and curry leaves. You can dry roast the ingredients too.
• Turn off the heat and pour the tempering over the cucumber salad.
• Serve immediately.

Eating Guide:

• Food group: Veggies & Nuts (Raw)
• Summer veggies have very high water content, so great addition to cooked meals. They provide the necessary fiber and enzymes and aid digestion.
• Nuts are a natural source of oils, this is how nature meant us to get our oils and fats. Make sure to use fresh coconut to get the best results.

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