I haven’t lost my love for writing this blog, but I never quite realised how difficult it would be to get back to it after a long break! My wrist is healing well and with my doctor telling me that using the computer is good physiotherapy for it, I really don’t have any excuses not to publish a post. Yet every time I sit down to get down to it, I seem to get stuck with writing my “come back” post.
I’ve done very little cooking these past two months, and given that I wasn’t able to use my right hand much, the camera has also been on vacation. So I thought I would ease into blogging with something simple – a salad.
We’re vegetarian by tradition, by upbringing and by choice. Though our traditional cuisine has a hundreds of recipes to cook a large variety of vegetables, I really cannot think of any traditional recipe that involves eating raw vegetables.
The concept of a salad does not exist, and those many of us make these days are an adaptation from a Western style of eating. Perhaps this is because vegetables are digested much better once they are cooked. I know that salads are supposed to provide nutrition and fibre in diet but that’s a moot point in a vegetarian diet.
My husband enjoys salads, but I don’t particularly like them though I would not go as far as echoing my then 5 year old daughter’s response of “But I am not a cow!” when she was served salad at a restaurant. I still haven’t grown to particularly like leafy salads, and cannot understand the enjoyment with which people fork in large amounts of leaves that I see on the various food programmes on television. I probably never will.
However, I do enjoy certain kinds of salads. I like cooked salads, pasta salads (that fix of carbs is irresistible) and salads that have a variety of vegetable and fruitand are served with light and citrusy, creamy or yogurt dressings. I don’t particularly like vinegars ( a little is fine) in my dressings and I still haven’t developed a liking for Balsamic vinegar.
This salad happened on one of those days when all I had in the vegetable bin in the fridge was a cucumber, a couple of bell peppers, some limes and some apples in the fruit basket. So what’s so special about this salad that I blogged it? Nothing really, except that I liked it and wanted to share it. I’m sure all of you have made a salad out of apples and cucumbers over and again and here’s one more version of the same. The use of the sesame seeds is optional, but adding them gives the salad a nutty flavour.
Apple Cucumber Salad With A Minty Dressing
An Apple & Cucumber Salad With A Minty Dressing
For the salad:
- 1 cucumber large
- 2 apples medium sized
- cabbage A little finely shredded green
- 1/2 tbsp black sesame seeds (optional)
For the dressing:
- 1 tbsp extra virgin olive oil
- 2 tbsps apple juice unsweetened
- 1 tbsp honey
- 1 1/2 tsps lime lemon juice /
- 1 1/2 tsps mint finely chopped / minced
- to taste Salt pepper and
- Peel and deseed (optional, and depends on the variety of cucumber) and dice or slice the cucumber. Core and chop the apple into chunks or slices. Do the same with the bell pepper. Make sure the vegetables are cut into more or less the same size. Put everything together into a salad bowl.
- Put together all the ingredients for the dressing into a small jar and mix well. Pour over the salad and toss lightly. Sprinkle the sesame seeds evenly over the top.
- Serve immediately.