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30 Days of Greens

This month, we're sharing a new vegetable recipe each day that you can cook in 25 minutes or less

Summer is finally around the corner, and after so much time stuck inside, who wants to hang around the stove to cook complicated recipes? Here, we'll share a new recipe every day that comes together easily, is diabetic-safe, anti-inflammatory, can be prepared with fresh seasonal vegetables, and is best eaten outdoors. Today's recipe is: 

Southwestern Shredded Salad

Servings: 4
Prep time: 25 minutes


1 large cucumber, peeled, seeded, and shredded
1 large carrot, peeled and shredded
4 Oz jicama (120 g), peeled and shredded
2 plum tomatoes, cored and cut into very fine julienned lengthwise strips
4 leaves butter lettuce, washed and drained
3 Tbs fresh lemon juice
1 Tbs olive oil
1 serrano chile pepper, seeded and minced
1 clove garlic minced
2 Tbs shredded fresh basil


Place shredded cucumbers in a strainer and let drain for 15 minutes.
Place lettuce leaves in each of 4 small bowls. Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
In a measuring cup, combine lemon juice, olive oil, chile pepper, and garlic. Drizzle over the salads. Sprinkle with basil and serve.

Nutrition Information

Per serving: 73 calories (42% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 354 mg potassium, 13 mg sodium

Diabetic Exchanges: 1/2 carbohydrate (2 vegetable), 1 fat

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