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High protein kachumber salad
This hearty version of kachumber salad is made with edamame, a medley of veggies, combined with spices, and almonds for staying power. So if you're on the hunt for diabetic salad recipes that are also heart smart, this one will surely satisfy you.
YIELDS
2
Ingredients
- 2 cup edamame, shelled, frozen, boiled
- 1 cucumber, large, diced into small pieces
- 1 tomato, large, diced into small pieces
- 1/2 red onion, medium, finely chopped
- 1 jalapeno, large, finely chopped
- 1/4 cup mint, leaves only, finely chopped
- 1/2 cup cilantro, leaves and stems, finely chopped
- 1 1/2 teaspoons Kashmiri red chilli, powder
- 2 teaspoons cumin powder
- 1/2 teaspoon salt
- 1 lemon, juice, small, fresh
- 1/4 cup almonds, plain, unsalted, roughly chopped
Directions
- Cook frozen edamame as per packet instructions and cool completely before assembling the salad.
- Meanwhile, cube the cucumber and tomato into bite-sized pieces, and finely chop the onion, jalapeno pepper, and herbs. For texture contrast, roughly chop the almonds.
- Combine cooled edamame, diced cucumber, chopped onion, tomato, jalapeno, cilantro, and mint in a large bowl.
- Add Kashmiri chili powder, cumin powder, lemon juice, and salt, and mix gently until all the ingredients are combined.
- Toss almonds for garnish and serve immediately. Enjoy!
