Minted Cucumber Salad with Indian-Spiced Dressing

Serve with Grilled fish or chicken.

1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon mustard seeds
3 tablespoons canola oil
1 tablespoon plus 1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 medium English cucumbers (1 1/2 pounds)—halved lengthwise, seeded and thinly sliced crosswise
1 1/2 tablespoons thinly sliced mint leaves

In a mortar, lightly crush the cumin, coriander and mustard seeds until very coarsely ground. Transfer to a small skillet. Add the canola oil and cook over moderate heat until the seeds are fragrant and toasted, about 3 minutes. Scrape into a large glass bowl. Whisk in the lemon juice and season with salt and pepper. Add the cucumbers and mint, toss and serve.

6 servings

One Serving 117 cal, 11 gm fat, 0.8 gm sat fat, 5 gm carb, 2 gm fiber.