The temperatures in Duluth are finally feeling more like summer and I am ready for fresh non-starchy vegetables! I definitely miss eating salads in the summer, but have found alternatives that are tasty and satisfying. This is one of my favorites to add some vegetable zing to a summer meal. It is also a great way to use the abundance of fresh mint in my herb garden. Mint is also purported to aid digestion and is high in Vitamins A and C, as well as manganese.
Ingredients:
1 medium cucumber, peeled
4 - 6 fresh mint leaves
Preparation:
Chunk the cucumber and snip the fresh mint leaves into small pieces. Put it all in the blender and wala! It's as easy as that. I added just a pinch of fresh sea salt.
Nutrition:
Servings per recipe: 1
Serving Size: 1 cup
Calories: 34
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 11 mg
Total Carbs: 6 g
Dietary Fiber: 3 g
Protein: 2 g
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