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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This twist on traditional guacamole is perfect for serving 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.
Recipe by Jean Kressy, Ashburnam, Mass.
200mg sodium.
Recipe by Jean Kressy, Ashburnam, 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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