- 2 medium cucumbers
- 2 tablespoons coarse kosher salt
- 1/4 cup slivered, blanched almonds
- 1 teaspoon minced garlic
- 20 seedless grapes
- 1 cup fresh blueberries
- 2 tablespoons olive oil
- 1 teaspoon white wine vinegar
- Sodium-free seasoning blend, to taste
Preheat oven to 400 degrees F.
Wash cucumbers. Cut the ends off the cucumbers; remove peel if it is tough or bitter. Slice the cucumbers lengthwise; use a spoon to remove any large seeds; cut into 1/4 inch slices. Place the sliced cucumbers in a colander; sprinkle with kosher salt and stir. Let stand for 25 minutes.
Spread the slivered almonds on a baking sheet and bake with the rack in the top position, at 400 degrees F until lightly browned – about 5 minutes (use a timer to prevent overbrowning); removefrom oven and cool.
Slice grapes in half lengthwise and place in a large bowl. Add blueberries.
Rinse the salt from the cucumber slices and turn out onto several paper towels. Place a paper towel over the top and press dry. Add cucumbers to the bowl with the other fresh ingredients. Drizzle the olive oil and vinegar over the salad; add the garlic and sodium-free seasoning to taste; toss. Sprinkle the toasted almonds over the top and serve.
Yields 4, 1-cup servings
Nutritional Analysis: 170 calories,11 g fat, 1 g saturated fat, 0 mg cholesterol, 580 mg sodium, 16 g carbohydrate, 4 g fiber, 11 g sugar, 4 g protein