Cucumber, Bell Pepper, Scallion & Coconut Salad

 Do you love fresh raw vegetables and include salad as a part of your every day meal. Then this recipe is definitely for you. I try to include at least one raw vegetable dish as part of our meal and in order not to get bored, I try a variety of them. This simple salad is perfect for any body including carb watchers. Made with all low GI vegetables, these are perfect even for people on a diet plan.  Do try this out and let me know how you liked it.



Preparation Time - 10 Minutes

Cooking Time - 2 Minutes

Serves - 2





Ingredients



Cucumber - 1

Yellow bell pepper - 1 (Small)

Scallion - 1 bunch

Grated coconut - 2 Tbsp

Salt - 1/2 tsp or to taste

Lemon Juice - 1 Tsp or to taste

Freshly ground pepper - 1/2 Tsp or to taste

Chopped cilantro - 1 Tbsp



Tempering



Coconut oil - 1 Tsp

Asafoetida powder - pinch (avoid this in case of gluten intolerance)

Mustard seeds - 1/2 tsp



Method



1) Wash all the vegetables, peel and chop the cucumber into small pieces. De seed the yellow bell pepper and chop into fine pieces. Remove the root of the scallion and chop the white portion and little bit of green portion alone into pieces.



2) Combine cucumber, yellow bell pepper, scallion, grated coconut, salt, lemon juice, chopped cilantro and freshly ground pepper and keep it aside.



3) Heat a small pan and once it is hot, add the oil. After the oil is warm, add the mustard seeds and once the mustard seeds stop spluttering add the asafoetida powder and transfer the tempering to the salad.

Combine well and enjoy.

Posted in: diabetic salads, diabetic-salad, gluten free salads, salad