Here is one of Julia Child’s many practical cooking tips to live by: “Always start out with a larger pot than what you think you need.” I often find myself wishing I’d listened to that advice! Learn from my mistakes and make sure you use a large skillet for this recipe.
Ingredients
- 2 (4-inch) cucumbers
- 2 tablespoons coconut oil
- 2 teaspoons turmeric powder
- 1 teaspoon lime juice
- 1 teaspoon finely chopped fresh Thai or Italian basil leaves
- ¼ teaspoon fine sea salt
How to Make It
- Slice the cucumbers lengthwise into quarters. Slide the knife down the center of the cucumber quarters to remove as many seeds as you can. Dice into ½-inch pieces.
- Place the coconut oil, turmeric, lime juice, basil, and salt in a large skillet over medium heat. Add the cucumbers and sauté for 7 minutes, or until the cucumbers are getting soft but not brown.
- Remove from the heat and serve warm or cold. Store leftovers in an airtight container in the fridge for up to 3 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 78 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
carbohydrates 3.5 g 3% |
Dietary Fiber 0.6 g 2% |
Protein 0.6 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |