Nourishing Salad Duo: Cucumber Melon Mix

The use of Greek yogurt provides additional protein and probiotics, which can support digestion and overall gut health, crucial for those monitoring calcium levels.

Recipe Benefits

• This recipe is packed with hydrating ingredients like cucumber and melon, which have high water content to help maintain adequate fluid intake, essential for those with hypercalciuria.
• The addition of potassium-rich avocado and radishes contributes to managing calcium excretion, while the spices in the chickpeas add anti-inflammatory properties without extra sodium, making it an excellent dish for kidney health.

Ingredients

• 1 cucumber, chopped into bite-sized pieces
• 1 small (or 1/2 regular) melon, chopped
• 1 spring onion, finely sliced
• 2 celery stalks, finely chopped
• 10-15 fresh mint leaves, roughly torn
• 1 avocado, diced
• 6 radishes, thinly sliced
• ½ Romaine lettuce, chopped
• Juice of ½ lemon
• 1 tbsp cold-pressed olive oil

Spiced Warm Chickpeas:

• 2 tbsp sunflower seeds
• 1 tbsp sesame seeds
• 2 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cardamom seeds
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp ground cayenne (adjust to preference)
• 1/2 tsp ground cumin (or 1 tsp cumin seeds)
• 1/2 tsp ground paprika
• 1 tbsp cold-pressed olive oil
• 1 x 14 oz / 400 g can cooked chickpeas, drained and rinsed

For Serving:

• 2 cups plain low-fat Greek yogurt

Instructions

1. Wash all produce thoroughly. Combine cucumber, melon, spring onion, celery, mint, avocado, radishes, and lettuce in a large mixing bowl. Drizzle with lemon juice and olive oil, season lightly with sea salt, and toss well to combine. Set aside.
2. In a dry skillet over medium heat, toast sunflower seeds, sesame seeds, fennel seeds, coriander seeds, and cardamom seeds for about 2 minutes, or until fragrant. Use a mortar and pestle to crush the seeds lightly or use the back of a knife. Return the spices to the skillet with olive oil, ground spices, and chickpeas. Stir to coat the chickpeas evenly with the spice mixture. Cook on low heat for 2-3 minutes until chickpeas are warmed and well-seasoned.
3. Spoon Greek yogurt into four bowls, smoothing it out with the back of a spoon. Arrange the cucumber and melon salad on one side and the warm spiced chickpeas on the other. Drizzle a bit of extra olive oil over the top, and serve immediately while the chickpeas are warm.

Nutritional Information

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