Looking for a fresh new salad? Something super low calorie and fat free but way tastier??? Here it is! I threw together this super easy but amazing combo of cucumbers with plums in a sweet oil free vinaigrette for my lunch today. I got a bowl full of goodness for just 53 calories and no fat!! I am not saying fat is bad — just saying it is good to have something without it every now and again. This salad had all the satisfying crunch and sweetness to make even the staunchest salad hater think again. Vegetables are our friends!!!
This recipe is for a single serving but could easily be doubled, tripled or more as you need to. I served mine immediately but I believe it could be made ahead an hour or two. I started with fresh baby cucumbers. I prefer the baby cucumbers because I can eat them skin and all since they are unwaxed. You could probably substitute an English cucumber, the really long ones in plastic wrap at the market, just as well. I also used a small to medium sized ripe plum. They had piles of these beauties at the Farmer’s Market this week!! I washed all of the produce thoroughly and decided to slice my cucumbers into chunky rectangles. Basically slice it in half, slice each half in half lengthwise, then turn it and make three slices lengthwise through that half and then slice that section in half again until each cucumber is a pile of tidy little rectangles, kind of a large dice if you will.
The plum I sliced in half, gave it a twist and then popped out the pit. Place each half flat side down on your cutting board and slice the plum as thin as you like along the bias of the curve of the plum. When the whole half was sliced, I opted to turn it and slice all the slices in half, but they are just as pretty left whole. All that was left to do was dress it. Since I am currently observing a limited time fat free diet, I made an oil free dressing from a few very simple ingredients: Bragg’s Apple Cider Vinegar, Pyure Organic Stevia drops and a generous pinch of Himalayan Pink Salt. Just whisk those three together until the salt is dissolved and pour it over the salad and give it a good toss to distribute the dressing throughout.
This was so lovely. The sweetness was a perfect pairing for my spicy chicken tenders (3 oz chicken cooked without oil in a ceramic pan, seasoned with Old Bay and Frank’s Hot Sauce.) This was a really flavorful and filling lunch for a mere 218 calories!! I will definitely be doing this again!!
- 5 oz Baby Cucumbers, sliced or diced
- 1 Small Ripe Plum, sliced
- 1 T Raw Apple Cider Vinegar
- 3-4 Drops Pyure Organic Stevia
- Pinch Pink Himalayan Salt
Optional: 1 T Olive Oil (for those not on a fat free diet)
- Wash and slice or dice your cucumbers.
- Wash and slice your plum in have and pit it, then slice each half into thin slices, slice those slices in half as well if you choose.
- Whisk together vinegar with stevia drops and a healthy pinch of pink salt and pour over salad. (If using oil, whisk all together to emulsify before pouring over salad.)
- Toss to distribute the dressing throughout and mix the plums and cucumbers.