From the September 2012 issue of Runner’s World

Make vitamin-rich salads with this widely available plant

By Yishane Lee

WHY CUCUMBERS?
One large cucumber has just 190 kilojoules and consists of 95 per cent water, making it a low-kilojoule way to stay hydrated. It has small amounts of nearly every vitamin and mineral. Plus, it’s a good source of fibre and bone-protecting vitamin K, with 62 per cent of your Recommended Daily Intake per unpeeled cucumber.

CHOOSE WISELY
The most popular cucumber varieties are Lebanese and Continental. Choose firm, dark green cucumbers with a uniform shape. Some are coated in a thin wax to help them retain moisture; these will keep in the fridge for up to two weeks. Store unwaxed cucumbers tightly wrapped in plastic in the crisper for up to a week.

KITCHEN IDEAS
Contributing RW food writer Mark Bittman likes to make a fresh salad of sliced cucumbers and red onion, dressed in a mix of red wine vinegar and dijon mustard. Or rehydrate after a run with a cucumber cooler: puree a peeled, chopped cucumber; strain the liquid into a glass, and add honey and lime juice to taste. Add water or soda water and serve over ice with mint.

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