email this pageAsian Cucumber Salad
Mark Boughton Photography; styling by Teresa Blackburn
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This refreshing salad is great alongside spicy foods and smoked, grilled meats.
Ingredients
Ingredients
1 (about 9-inch) cucumber, peeled and thinly sliced
3 green onions, thinly sliced
1 1/2 tablespoons sugar
1/4 teaspoon kosher salt
3 tablespoons rice vinegar
Instructions
3 green onions, thinly sliced
1 1/2 tablespoons sugar
1/4 teaspoon kosher salt
3 tablespoons rice vinegar
1. Combine cucumber and green onions in a medium bowl. Add sugar, salt and vinegar; mix gently with a large spoon. Cover and refrigerate overnight. Yield: 11/2 cups.
Nutritional Information
Per (1⁄4-cup) serving: 15 calories, 0g fat, 0mg chol., 1g prot., 4g carbs., 1g fiber, 80mg sodium.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
Mango-Ginger Relish
Mark Boughton Photography; styling by Teresa Blackburn
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Perfect with pork, shrimp, Brie cheese or chips.
Ingredients
Ingredients
2 mangoes, peeled and diced
3 tablespoons minced red onion
2 tablespoons lime juice
1 1/2 teaspoons grated peeled fresh ginger
Pinch cayenne
Instructions
3 tablespoons minced red onion
2 tablespoons lime juice
1 1/2 teaspoons grated peeled fresh ginger
Pinch cayenne
1. Combine all ingredients in a medium bowl. Yield: 2 cups.
Nutritional Information
Per ( 1⁄4-cup) serving: 40 calories, 0g fat, 0mg chol., 0g prot., 9g carbs., 1g fiber, 1mg sodium.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
Guacamole Salsa
Mark Boughton Photography; styling by Teresa Blackburn
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Serve with grilled meat, fish, chicken, cheese quesadillas or chips.
Ingredients
Ingredients
4 medium tomatoes, seeded and diced (about 2 cups)
4 avocados, diced
10 green onions, minced
2 jalapeņo peppers, seeded and minced
4 tablespoons finely chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon salt
Coarsely ground black pepper
Instructions
4 avocados, diced
10 green onions, minced
2 jalapeņo peppers, seeded and minced
4 tablespoons finely chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon salt
Coarsely ground black pepper
1. Combine all ingredients in a medium bowl. Yield: 4 cups.
Nutritional Information
Per (1⁄3-cup) serving: 120 calories, 10g fat, 0mg chol., 2g prot., 10g carbs., 5g fiber,
200mg sodium.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
200mg sodium.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
Roasted Red Pepper Pesto
Mark Boughton Photography; styling by Teresa Blackburn
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Serve with grilled steak, chicken or vegetables.
Ingredients
Ingredients
2 large red bell peppers
1/3 cup chopped walnuts
2 garlic cloves, minced
3 tablespoons extra-virgin
olive oil
1/2 teaspoon salt
Instructions
1/3 cup chopped walnuts
2 garlic cloves, minced
3 tablespoons extra-virgin
olive oil
1/2 teaspoon salt
1. Preheat broiler.
2. Cut peppers lengthwise in half; remove seeds. Place peppers cut sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool, remove and discard skins, and cut peppers into wide strips.
3. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended. Yield: 1 cup.
Nutritional Information
2. Cut peppers lengthwise in half; remove seeds. Place peppers cut sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool, remove and discard skins, and cut peppers into wide strips.
3. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended. Yield: 1 cup.
Per (2-tablespoon) serving: 90 calories, 9g fat, 0mg chol., 1g prot., 3g carbs., 1g fiber, 150mg sodium.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
Watermelon-Cucumber Salsa with Mint
Mark Boughton Photography; styling by Teresa Blackburn
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Serve with grilled pork, chicken or shrimp.
Ingredients
Ingredients
1 1/2 cups diced and seeded watermelon
1 cup diced, peeled cucumber
2 tablespoons minced red onion
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
Instructions
1 cup diced, peeled cucumber
2 tablespoons minced red onion
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1. Combine all ingredients in a medium bowl. Yield: 2 cups.
Nutritional Information
Per (1⁄3-cup) serving: 10 calories, 0g fat, 0mg chol., 0g prot., 2g carbs., 0g fiber, 200mg sodium.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
recipes by Jean Kressy, a food writer in Ashburnham,Mass.
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