A Garden-Fresh Recipe from the Kidney Kitchen

Summer is an ideal time to hit the beach, catch up with neighbors or take up a new sport. It's also a great time to reap the fruits (or veggies) of your labor. Use that garden you worked so hard on this spring or support your local farm stand, all the while keeping your kidneys in mind. The Kidney Kitchen has come up with a simple cucumber salad recipe that's fit for any summer occasion.

Szechwan Cucumber Salad

4 teaspoons diced onion
4 teaspoons Mirin Sweet Cooking Seasoning
1 teaspoon Szechwan or Oriental Salt Free Seasoning
½ teaspoon fresh ginger paste
1 teaspoon rice wine vinegar
4 cups cucumbers, peeled, seeded and sliced into ½ inch slices
1 green onion

Mix the first 5 ingredients together to make the dressing. Pour over the sliced cucumbers and refrigerate for at least two-hours or over night. Slice green onion on the diagonal and sprinkle on top before serving.

4 servings per recipe, serving size 1 cup, calories 34, total fat 1.5 g, saturated fat 0.0 g, monounsaturated fat 0.0 g, polyunsaturated fat 0.0 g, omega-3 fat 0.0 g, cholesterol 0.0 mg, calcium 22.7 mg, sodium 50 mg, phosphorus 28.3 mg, potassium 198 mg, total carbohydrates 6.4 g, dietary fiber 0.6 g, sugar 5.3 g, protein 0.9 g