Salad
Portions: 3-4
Prep Time: 10 minutes
A crisp, refreshing combination of cucumber, tomato, red onion, cilantro, and fresh lemon.
Ingredients:
1 large English cucumber or 2 small Persian cucumbers, finely diced
1 medium red onion, finely diced
2 medium firm tomatoes, deseeded and finely diced
1–2 tbsp fresh lemon juice
½ tsp freshly cracked black pepper, or to taste
A tiny pinch of pink salt or regular salt
A handful of fresh cilantro (dhaniya), finely chopped
Instructions:
Prep the Veggies: Wash all the vegetables thoroughly. Dice the cucumber, onion, and tomatoes into small, even cubes (about the size of a chickpea).
Combine: Toss the diced cucumber, onion, and tomatoes into a large mixing bowl. Add the chopped fresh cilantro.
Dress the Salad: Squeeze the fresh lemon juice directly over the vegetables. Sprinkle the freshly cracked black pepper and your tiny pinch of salt evenly across the top.
Toss and Serve: Mix everything gently with a spoon until the vegetables are evenly coated. Serve it immediately while it is crisp and cold.
Tips:
It is naturally low in potassium, exceptionally low in oxalates. Lemon juice and black pepper drives amazing flavour without the salt.
This crisp, raw salad provides high hydration and enzymes that help your body process heavier cooked meals with ease.
Pairs perfectly with Legumes: If you are having your Chickpea Roti or a small portion of Chickpea Sabzi, eating this juicy, low-potassium salad alongside it naturally balances the mineral load of the meal.
Hydration Boost: Cucumbers are over 95% water, which actively flushes out your kidneys and prevents the crystallization of kidney stones.
Recipe submitted by Dani Renouf, RD, MSc, CDE
