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Recipe Corner: Tropical Cucumber Salad & More

WakeMed Health & Hospitals Community Health & Wellness, Diet & Nutrition

Add a splash of the tropics to your summer with these super simple & healthy tropics-inspired recipes!

View a printable version of these recipes.

Tropical Cucumber Salad

Prep time: 15 m | Total Time: 15 m

INGREDIENTS

  • 3-5 teaspoons fish sauce
  • 1 teaspoon freshly grated lime zest, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice vinegar
  • ¼ teaspoon crushed red pepper
  • 1 medium English cucumber, cut into ¾-inch dice
  • 1 avocado, cut into ¾-inch dice
  • 1 mango, cut into ¾-inch dice
  • ¼ cup chopped fresh cilantro

DIRECTIONS

  1. Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined.
  2. Add cucumber, avocado, mango and cilantro; gently toss to coat.
  3. Serve garnished with lime zest, if desired.

*Make Ahead Tip: Cover and refrigerate for up to 1 hour.

[via Eating Well]

Open-Faced Prosciutto and Plum Sandwiches

open-faced-prosciutto-plum-sandwich

Prep Time: 7 m | Total Time: 7 m

INGREDIENTS

  • 1/4 cup fig preserves
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon grated peeled fresh ginger
  • 1/3 cup (3 ounces) soft goat cheese
  • 4 (2-ounce) slices country wheat bread, toasted
  • 1 cup loosely packed arugula
  • 2 ripe plums, cut into thin wedges
  • 3 ounces very thin slices prosciutto

DIRECTIONS

  1. Combine first 3 ingredients, stirring with a whisk; set aside.
  2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches.
  3. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.

[via Ann Taylor Pittman, Cooking Light]

Thai Fruit Salad

thai-fruit-salad

Prep Time: 10 m | Total Time: 10 m

INGREDIENTS

  • 1/4 cup light coconut milk
  • 1 teaspoon honey
  • 1 teaspoon Thai hot sauce, such as Sriracha
  • 2 scallions, thinly sliced
  • 1 lime, zested and juiced
  • 1 tablespoon sesame oil
  • Sea salt and freshly ground black pepper
  • 2 cups diced mango
  • 2 cups diced pineapple
  • 2 tablespoons unsalted peanuts

DIRECTIONS

  1. In a large bowl, add the coconut milk, honey, hot sauce, scallions and lime zest and juice.
  2. Whisk well to combine.
  3. Drizzle in the sesame oil and taste for seasoning; add salt and pepper if necessary.
  4. Add the fruit and nuts to the bowl and toss well to combine.
  5. Serve immediately.

[via Bobby Deen, Cooking Channel]

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