On my quest, trying to find tasty low sodium -heart-friendly- recipes or even dishes with no salt at all, I have found unbelievable tasty new food compositions, which I will share once in a while.
While my husband is still adjusting to the fact that all his salty snacks literally flew out of our home, he has been a good sport and most importantly, he has kept an open mind and so he tried some of my newest creations and surprise, surprise, he likes them too. (Well, most of them.)
Spinach-Cucumber-Avocado Salad with Wasabi Dressing
2 Garden Cucumbers
1 Ripe Avocado
1 TBS Sesame
4 cups (handful) young Spinach
1/2 Lime (juice only)
2 TBS Low Sodium Soy Sauce
2 TBS Sesame Oil (dark)
1 TBS Peanut Oil or Extra Virgin Olive Oil
1 TBS Rice vinegar, or mild white Balsamic vinegar
1/2 Tsp Wasabi, freshly grated or Wasabi Powder
Wash the spinach, remove the stems and cut into strips. Peel the avocado, remove the core and dice. Wash the cucumbers and peel if desired, then halve and remove the seeds with a teaspoon, cut into slices. (The cucumbers, not the seeds.)
For the dressing mix all the ingredients well and pour over the salad, mix well again before serving, and sprinkle portions on the plate with sesame seeds.