My son's school chef is inspiring me a lot these days. Last week, he had made a ginger-cucumber salad. Even though my son is not a big ginger fan, he said he liked the salad. I am very proud that I have been able to raise him to be a real foodie who is brave enough to try different flavors and enjoy them. His school serves very nutritious and wholesome food, which includes local and organic produce, freshly made bread, sauces, etc. Unfortunately he is one of the few kids who enjoy the salads and vegetables on the side. I feel that people have so much going on in their lives, that teaching healthy habits to kids tends to take the least priority, and convenience takes precedence over health.
This salad is inspired from the chef's cucumber ginger salad. I added some sesame seeds and coconut oil to give it a little more Asian flavor.
Dressing
Freshly grated ginger root - 1 Tbs.
Lemon juice - from half a lemon
Honey - 1 Tbs.
Sea Salt - as per taste
Whisk everything together to make the dressing.
Salad
Coconut oil - 1 Tbs.
Sesame seeds - 1 Tbs.
Wash the beets and peel the skin. Cut into half and slice very thin. I cooked it sprinkling little bit of water on medium heat for couple minutes. If you can handle them raw that is the best.
Cut cucumber lengthwise and slice them very thin.
Mixed cooled beet slices and cucumber slices, add dressing and top with melted coconut oil and sesame seeds.
