Sometimes what you need is a quick, bright splash of acid with a decent crunch, a salad to complement something fatty like lamb, or heavy like a red Thai curry. Also, sometimes you realize you have the end of one sad English cucumber and a box of cherry tomatoes you forgot about and it’s time to either fish or cut bait. And lo! A salad is born!
Winter is not my prime season for salads. If you live somewhere without the darkest days of the year (Say…California where it gets down to fifty and people reach for their woolens) you might not have the same urge to eschew all cold foods and sink into soups, stews, and baked sweet potatoes until you’re as fluffy as the mashed potatoes you just ate. I know they’re good for me, but they’re cold, and I’m cold; my core temperature is going to win out every time.
But when the weather starts warming up, my fickle eye turns towards fresh vegetables once more. This can be a bit tricky (when isn’t it when eating with food allergies?) because a lot of fertilizers or sprays that extend the life of fruits and vegetables can be derived from corn or soy. If you have a sensitive allergy, the produce section is always a minefield.
I don’t have a dedicated vegetable garden, so I rely on my local supermarkets. So far, it’s been without any incident. I’m always careful to go for foods that have some dirt on them, a sign that they probably haven’t been washed or sprayed with something to make them more attractive, and if there’s a rind I generally don’t eat it, even if it’s edible. Thus, I can still have apples and citrus fruits.
In regards to tomatoes and cucumbers, I’ve had good luck. I generally get tomatoes on the vine, though in this case we had a punnet of cherry tomatoes, and the cucumber came from Trader Joe’s so I felt a little better about my chances. As always, approach food from new places with caution until you’re sure you won’t be affected.
Back to the food, this salad has good sharp flavors that wake my tongue up from its winter slumber, and the acid from the rice wine vinegar makes a fantastic complement to the more subtle flavor of the cucumber. I like it with rice and curry, but you could also have it alongside a sweet potato and garlic spinach, or Lemon Paprika Chicken and rice stuffing. It punches up a heavy dinner or makes a great addition to a light lunch. I hope you like it!
You’ll Need (serves 2 -4):
1 English cucumber, diced
2-3 medium tomatoes or a good handful of cherry tomatoes, diced or sliced in half
2 – 3 Tbsp. olive oil
2 Tbsp. Rice Wine Vinegar
1 clove garlic, minced, or a good shake of garlic powder
1 green onion, diced (optional)
A good shake of sesame seeds (optional)
Salt and Pepper
Cut up your vegetables, and place them in a bowl or container with a tight lid. Add the oil, vinegar, salt and pepper. Close the lid on the bowl and give them a good shake so that everything mixes easily. Can be served immediately, or placed in the fridge to marinate. Lasts about a week, but I would recommend taking it out of the fridge a few minutes before serving, to allow the olive oil to become liquid again.
But What Can You Eat? 