With growing fast food joints and concern’s over eating habits of kids, even the First Lady is feeling the pressure of providing healthy food at an affordable cost for children of all income groups.
Of course another press release shows we have to read the fine print with a magnifying glass on a food product before buying anything. If you are allergic to certain food products or moving towards organic food and you do have the habit of checking before buying, the more you read, the more you feel that the ingredient list in a box just keeps getting longer.
The minute we feel we are a bit overweight the mind automatically moves from Fried food or Biryanis to Salads. Somehow whenever we want to eat healthy we move towards fresh fruits and vegetables. There is nothing wrong in that though, take cucumber for example. It has only 8 calories per serving, yet a bowl of cucumber salad can make you feel full.
I have seen a lot of people eating a bowl of salad as an appetizer and then moving on to attack the main course thrice What is the point in eating a salad then? We have a saying in India which goes like,”Even if it is Nectar, eat it in moderation”.
Salads are actually the life savers for vegetarians like N and I. Living in Texas, half the time for an official Lunch, the option would be a Steak house ! One of our friends swears that the Japanese Steak houses in TX makes the best steak he has ever had. And the options for vegetarians at these places would be either salad or french fries. Mostly during the holiday season N has an overdose of salads because of this and he won’t let me make a salad till summer
This cucumber salad is a very simple salad I learnt from our good friend PM. Every time we go to his house for dinner, he would make a different salad with some veggies . The crunch of fresh lettuce with the fresh vegetables gives a feeling of fullness. After pestering PM a lot, he told me the secret of his fresh salads- adding Parsley in bunches!
Here is his quick fix salad.
Red onion- Finely chopped- 1/4 cup
Parsley- at least 2 handfuls
Olive oil- 3 tsp
The usual Salt and Pepper to taste
Lemon juice- To taste (optional)
Remove the seeds from the tomato and chop it finely. If the cucumber has seeds, use a spoon to scoop out the seeds and chop it.
Finely chop the parsley. In a bowl, combine the chopped cucumber, onion, tomato and parsley and mix well. You can refrigerate it as well. Just before serving add salt, pepper, Olive oil and toss well to coat. Add lemon juice if needed.
Most important thing to remember is to add fresh Parsley and add as much as you can. Adding Parsley gives a fresh look and taste to the salad. Do not add cilantro(coriander leaves), that gives a different taste.
Serve as such or on a bed of lettuce. Goes very well with toasted pita bread and hummus on the side.
This simple vegetable salad is my entry for Sudeshna’s The Salad Carnival.
This no cook salad is also going to PJ’s No cook Event.
Though my garden is gone due to the snow in Texas(!!), some winter vegetables survived the freezing conditions. Actually, they grew so well and so fast in the snow. The first harvest of this season are Broccoli and Brussels Sprouts.