Evolution Cucumber Salad

From Jamie’s Food Revolution
Renowned chef Jamie Oliver is taking aim against poor eating habits. He’s launched a campaign for an American Food Revolution and uses his own skills as a tool in the iniative. His plan: change how Americans eat by teaching them how to cook. And right in line with First Lady Michelle Obama’s mission to combat childhood obesity, Oliver wants to help kids get the message early to enjoy the pleasures of whole foods as opposed to processed and fast food. He’s created a petition promoting healthy food for children that he will present to the White House. You can add your support by going to www.jamieoliver.com/campaigns/jamies-food-revolution. And look for Oliver on a new series on ABC, Jamie Oliver’s Food Revolution, that follows the chef to Huntington, West Virginia, dubbed the unhealthiest city in America, to begin his campaign.

When it comes to making any salad using cucumber, it’s a really good idea to remember to peel the cucumber and scoop out the seeds first. This will make the salad less watery and much more crunchy and fresh.

Serves 4-6

Peel 2 cucumbers, using a speed peeler, chop off the ends, and halve them lengthways • Use a teaspoon to gently scoop the seeds out, and discard them • Chop the cucumber into irregular bite size chunks and place in a bowl • Season with a good pinch of sea salt and freshly ground black pepper • Add 6 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice and mix well • Pick some leaves off a few sprigs of fresh mint and roughly chop them • Add them to the salad and toss together • Serve the salad simply as it is, or let it evolve
Add a large tablespoon of natural yogurt to the cucumber salad • Toss until well coated and serve drizzled with a little extra virgin olive oil
Put a large handful of black olives on a clean surface and press down on them with the palm of your hand to remove the pits • Discard the pits and add the olives to the salad • Toss together well
Halve I fresh red chile lengthways, seed, and finely chop • Scatter over your cucumber salad and serve drizzled with a little extra virgin olive oil

TD&N Nutrient Analysis (based on 6 servings and not accounting for the drizzled-on olive oil): Calories: 153; Total Fat: 16 g; Saturated Fat: 2 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 11 g; Cholesterol: 0 mg; Sodium: 184 mg; Carbohydrates: 4 g; Protein: 1 g; Fiber: 1 g

Used with permission from Jamie’s Food Revolution (Hyperion; October 2009), www.hyperionbooks.com