This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"...and the sea cucumber turns to the mollusk and says, 'With fronds like these, who needs anemones?'"
-Finding Nemo by Pixar Studios
This is a one pan meal that takes about ten minutes to assemble. It takes another 45 minutes to chill, but the combination of the slight spiciness with the cool cucumber and the creamy lime scented goat cheese makes it the perfect summer salad. Light but full of flavor.
Although cucumbers are felt to have originated in the far east, the majority of cucumbers sold in America today are the American Slicing variety. Most of these have a thicker skin, less flavor ,and more water content than other cucumber types. They are not all that good for eating fresh in salads or on sandwiches, but they do make very good soup. They usually have a heavy wax coating, and the skin of these is best peeled and discarded.
Smaller cucumbers are milder and sweeter. As the cucumber grows and the seeds grow they become bitter. When buying larger cucumbers, seed them.
The other ubiquitous cucumber in American markets is known as the Hothouse cucumber. These are also sold as European Hothouse, Dutch Hothouse and sometimes Burpless cucumbers. They are long and thin cucumbers with a very thin skin and few seeds (which is why they are called “burpless”). They are usually sweeter than the American slicing variety.
4 ounces cucumber = 15 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 2mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe makes great leftovers.
|1 tsp||olive oil|
|2 Tbsp||pumpkin seeds (pepitas)|
|1 small||onion (sliced)|
|1||poblano pepper (diced)|
|2||ears corn kernels (3 cups)|
|12 ounces||boneless skinless chicken breast (cut into strips)|
|2 ounces||goat cheese|
|fresh ground black pepper (to taste)|
|1/2||red bell pepper (diced)|
|1||cucumber (peeled, seeded and diced)|
|1/2 cup||cilantro leaves|
|4||romaine leaves (sliced)|
Place the oil in a large non-stick skillet over medium-high heat. Add the pumpkin seeds and cook for about one minute.
Add the onion and pepper and cook for about 3 minutes, stirring frequently.
Add the corn and cook, tossing frequently, for about 5 minutes.
Add the chicken and cook for another 5 minutes. While the chicken is cooking add the goat cheese to a medium sized mixing bowl.
When the chicken is cooked, remove from the heat and add the chicken and corn mixture to the bowl with the goat cheese. Add the salt, pepper and lime juice. Toss well until the goat cheese is melted. Chill.
After the salad is chilled, add the red pepper, cucumber and cilantro and toss well. Serve on a bed of shredded romaine lettuce.
Serving size = about 1 1/2 cups
Servings = 2
Amount Per Serving
|Calories 520||Calories from Fat 143|
|% Daily Value|
|Total Fat 17g||25%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 8g||34%|
|Vitamin A 67%||Vitamin C 242%|
|Calcium 10%||Iron 26%|
|Vitamin K 41 mcg||Potassium 1394 mg|
|Magnesium 187 mg|