Saturday, 16 March 2013

Joanie’s Salad

Joanie’s Salad

An easy light salad often graces the table of an otherwise heavy Indian meal, and my friend Joanie had tasted one of mine, and later reported she couldn’t find the recipe here in this blog. 
So, Joanie, this one’s for you!  This salad takes mere minutes to prepare, and it’s fresh, light and healthy, and makes a great accompaniment to a meal.

You can adjust the proportions, depending on how much you are making.  I made this for three, but it would serve more or fewer, depending on your serving size. 

4 tiny Indian cucumbers, diced (or one cup of English cucumber, peeled and diced)
2 scallions, diced
½ tomato, diced
3 radishes, sliced and diced
6 mint leaves, piled onto one another and cut into thin ribbons
15 (approximately) fresh cilantro leaves
½ lemon or lime, juiced

Squeeze the lemon or lime half over the sliced vegetables, toss and serve.  The mint, lemon (or lime) and Indian cucumber make this salad taste especially fresh.  
I didn't include radishes in the salad Joanie tasted, but they were fresh and impossible to resist, so here they are.  I'd used a combination of British and Indian cucumbers, but discovered the Indian gems are so crisp and fresh, they can stand alone delightfully.

If you can’t find these cucumbers, just using the British cucumbers works fine.  This combination of light, tangy flavours cools the mouth when you’re eating spicy foods, so it’s especially appreciated by many! 

We ate this merely as an accompaniment, but you can eat as much as you like!

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