|curried cucumber salad|
Sometimes in the summer I'll eat a cold soup like gazpacho, but more often then not I'd rather chew on a salad instead. Nevertheless, a lot of raw food cookbooks include cold soups to add variety to your diet and perhaps offer a new texture or dining experience.
To not miss out on the flavors that these soups offer, I've been changing cold soup recipes into salads. Here's an example of one of my favorite cold soup recipes that I adapted and transformed into a salad.
Have you tried this before? What's your favorite cold soup that could become a salad instead?
Raw Food Recipe: Curried Cucumber Salad
Serves: 1 or 2
1 cucumber peeled and sliced (approx. 2 cups)
2 radishes sliced
2 tablespoons cilantro chopped
1/8 cup olive oil
2 teaspoons lemon juice
1 teaspoon Tamari
1 clove garlic minced
1/4 teaspoon curry powder
1/2 teaspoon agave nectar or honey
- Add sliced vegetables to a bowl and toss.
- Mix all dressing ingredients in separate bowl. Adjust seasonings to taste.
- Drizzle dressing on top of the salad, toss, and serve.
This salad was inspired and adapted from the recipe "Curried Cucumber Soup" found in 1 Stock, 100 Soups: Take 1 Basic Recipe and Make 100 Kinds of Soup by Linda Doeser.