Westmed’s Diabetes Education team recently held an employee recipe contest. They picked this low-sugar, high nutrient recipe as the winner and they want to share this deliciousness with you!
Submitted by Rajna Arora, Westmed Workforce Data Analyst
Makes 2 to 4 cups of salad, depending on the size of vegetables used.
I portion 2 cups per person, unless this is an accompaniment to a meal, which contains other vegetables.
Finely chop the following ingredients:
(I prefer to use a hand chopper for the vegetables)
- 1 Roma Tomato
- 1 Small English Cucumber
- 1 Bell Pepper (any color)
- 1 Medium to small Carrot
- 3 to 4 radishes (the standard red, or if using the Indian Mooli, use a small amount)
- ½ or 1 small red onion (optional)
- 1 celery stick
Add the following fresh herbs finely chopped:
- ¼ cup Cilantro
- ¼ cup Mint
- ½ bunch of Spring Onions
Mix all chopped ingredients well in a large bowl.
Dress with juice of half a lemon or a full lime freshly squeezed, black pepper and your preferred red pepper/chillis powder, as well as a quarter teaspoon of fresh ground Cumin.
Garnish with chopped almonds or walnuts.
This salad is a great accompaniment to any protein that you may choose to eat especially barbecued chicken or fish. Occasionally I will change this up by adding some sprouted lentils like Moong (Green Lentil) or bean sprouts.