Recipe Central – Grand Ole Cucumber Salad (cool as a cucumber)
- Jul 7, 2017
- 3 min read
In season in July, the grand ole cucumber is a widely cultivated plant in the gourd family [Cucurbitaceae] often snubbed or passed over for the ever popular tomato, onion, or carrot. Impressively thirst-quenching and hydrating, the cucumber is grand indeed providing a unique combination of essential nutrients, including trace minerals and anti-cancer properties not to be under-estimated.
At the top of the list are phytonutrients such as cucurbitacins, lignans, and flavonoids providing valuable antioxidant, anti-inflammatory, and anti-cancer properties reducing risk of cardiovascular disease as well as several types of cancer, including breast, uterine, ovarian, and prostate cancers. Researchers conclude that several different signaling pathways (i.e. JAK-STAT and MAPK pathways) required for cancer cell development and survival can be blocked by activity of cucurbitacins. Intrigued by these findings, many leading scientists and pharmaceutical companies are now actively studying this compound in hopes that further research may lead to the development of new anti-cancer drugs.
At a mere 15 calories per 1 cup, [skin-bearing] cucumbers are notably rich in key vitamins such as A, B, C, E, and K containing trace minerals that include potassium, phosphorus, magnesium, and yes, CALCIUM. Who needs milk? When eaten regularly, studies suggest that cucumbers help regulate uric acid in prevention of certain kidney or bladder stones while countering crystallization and other inflammation in joints by inhibiting activity of pro-inflammatory enzymes like cyclo-oxygenase 2 (COX-2). Like watermelon, cucumbers are comprised of 95% water that is naturally distilled and hydrating while regulating the body’s core temperature.
There are many ways to incorporate fresh cucumbers into your diet whether juiced, used for dipping, as part of a sandwich, or tossed in a fresh pasta or mixed green salad.
This deli-style recipe may seem plain-vanilla, but is quite enticing and thirst-quenching on a hot summer day whether eaten alone, as a side dish, or tossed in a mixed-green or pasta salad with legumes. Go ahead, put it to the taste test and dare to be as cool as a cucumber!
Total Time: 2 hours 15 minutes (2 hours prep time*)
Yield: 8 Servings
Level: Easy
Ingredients
3 medium-cucumbers, thinly sliced 3 teaspoons sea salt ¼ cup organic sugar (or other chemical-free sweetener of your choice) ¼ cup vinegar 1 cup low-fat organic sour cream ½ cup finely chopped red onion 1 tablespoon chopped fresh dill weed Sea salt and cracked black pepper corns
Directions
*Place thinly sliced cucumbers (“cukes”) in a large bowl. Sprinkle with 3 teaspoons sea salt. Refrigerate for 2 hours.
Drain off liquid that has collected at the bottom of the bowl, rinse, and drain again.
In a small bowl, dissolve sugar in vinegar, whisk in the sour cream, onion, and dill, folding the mixture into the cukes.
Serve immediately or within 24 hours topping with fresh dill, sea salt, and cracked black pepper corns.
Recipe by Dana Carpender – National Best Seller – 500 Low-Carb Recipes Book
CAUTION: When in season it is best to buy fresh fruits and vegetables at your local farmer’s market as varieties sold in supermarkets are often exposed to pesticides while preserved with food-grade waxes; a controversial method used by distributors to enhance the appearance of fruits and vegetables while prolonging shelf life through moisture barrier – more on this to come in my next journalistic blog.
Journal Source:
Comments