Cucumber Salad
(makes 4 servings)
| 2 | 6-ounce (180 g) tomatoes, chopped into 1/2 inch chunks |
| 1 | 12-ounce (210 g) cucumber, peeled, seeded, and cut into 1/2 inch pieces |
| 2 | ounces (60 g) radishes, washes and sliced thin |
| 3 | tablespoons (30 g) chopped cilantro leaves |
| 2 | tablespoons (10 ml) fresh lemon juice |
| 1 | small Jalapeno chili, seeded and minced |
| 1/8 | teaspoon (.6 ml) salt |
| 1 1/2 | tablespoons (15 ml) vegetable oil |
| l4 | tablespoons (58 g) low fat plain yogurt |
- Combine the chopped tomato, cucumber, and sliced radishes in a bowl
- Whisk together the cilantro, lemon juice, salt, minced chilies and oil. Toss with the vegetables and chill for 1 hour.
- To serve divide between four salad plate and place a tablespoon of yogurt on at the side of plate. Garnish with extra cilantro.
| Per serving: | 94 calories (52% calories from fat), 3 g protein, 6 g total fat (0.6 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 98 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (2 vegetable) |
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