Mexican Lunch Cucumber Salad
This recipe can be made as part of the Easy Summer Cooking — An Ayurvedic Mexican Lunch or by itself.
- 1 cup cucumber, chopped into 1-inch pieces
- ¼ cup chopped cilantro
- 2 tablespoons finely-sliced red bell pepper
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon dry-roasted cumin seeds
- Peel cucumber. Dry roast cumin seeds. Assemble all ingredients, mix well and let sit for 10 minutes so flavors will meld.