A very big thank you goes out to Jessica Seinfeld and her new cook book “Food Swings”. Thoroughly enjoying this book and trying to cook my way through it. The other night I made a delicious simple salmon and wanted a nice light “virtuous” accompaniment to go with it.
Well here it is for all you gluten-free, dairy free and light eaters . Nothing difficult here and you can do it in 10 minutes. Of course it tastes best after it sits for a while but you can prepare and let sit for an hour or so.
Thanks again to Jessica Seinfeld and Food Swings cookbook which is available wherever great books are sold.
1 English Cucumber, thinly sliced
1 Tbsp. Sesame Seeds – available in the spice department
1/2 to 1 Jalapeno Pepper-seeded and thinly sliced or diced–I always suggest wearing gloves to seed and cut up Jalapeno to avoid any problems with those jalapeno seeds.
2 Tbsp. Fresh Lemon Juice
1 Tbsp. Extra Virgin Olive Oil
1/4 -1/2 Tsp. Kosher Salt-Taste after 1/4 , I added a little more
1 Tablespoon chopped fresh dill–I didn’t have in the house but next time I will add because I love dill and it will add a delicious fresh layer of flavor. If you don’t like dill you can omit.
Put the sesame seeds in a small dry skillet over medium heat. Cook , tossing for about 3 minutes, until toasted. Let cool.
In a medium bowl, combine the cukes, jalapeno, lemon juice, oil and kosher salt. Stir in the dill and sesame seeds.
*little note on the salt– I started with 1/4 tsp. and after all was said and done added another 1/4 tsp. This is completely up to the cook depending on how much you like salt .