Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Celery stalks, sliced on a diagonal | 260 g | Astringent, Bitter, Salty · Cooling |
 Cucumber, cut into thin half-moons | 330 g | Sweet, Astringent · Cooling |
 Fresh dill, leaves finely chopped | 22 g | Pungent, Bitter · Heating |
 Coriander seeds, toasted and crushed | 4 g | Astringent, Bitter, Sweet · Cooling |
 Olive oil, measured for dressing | 16 g | Sweet, Bitter, Astringent · Heating |
 Lemon juice, freshly squeezed | 18 g | Sour · Heating |
 Rock salt, finely ground | 3 g | Salty · Cooling |
Step-by-Step Preparation
- For Summer Celery Cucumber Dill Salad, measure 16 g (about 1 tablespoon) of oil and 18 g (about 1 tablespoon) of citrus into a small jar; shake for 20 seconds and hold the dressing until the final assembly.
- Combine the celery crescents with the cucumber in a shallow bowl. Lift and turn the pieces for 30 seconds with the heat off, stopping before the crisp edges bruise or release moisture.
- Fold through dill and crushed coriander without pressing the vegetables. Lift and turn the pieces for 30 seconds with the heat off, stopping before the crisp edges bruise or release moisture.
- Season with oil, lemon, and salt and serve at room temperature. Wait 1 minute at room temperature, taste a small piece or spoonful, and correct the salt or acidity before the final assembly.
- Let Summer Celery Cucumber Dill Salad stand at room temperature for 5 minutes, toss once more, and serve at midday before the raw vegetables release excess liquid.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Summer Celery Cucumber Dill Salad is a cooling summer preparation with an explicit raw-food caution for vata Vata: bring the portion to room temperature, eat it at midday, and choose the gently warmed variant if digestion feels variable. Pitta: keep sour dressing modest and favor mint, fennel, or cilantro. Kapha: use little oil and make greens or crisp vegetables the largest portion.
USDA Nutrition Facts for Summer Celery Cucumber Dill Salad
| Nutrient | Per 100g | Per Serving (1 serving (163g)) |
|---|---|---|
| Energy (Calories) | 39 kcal | 63 kcal |
| Protein | 0.8 g | 1.3 g |
| Total Carbohydrates | 3.8 g | 6.3 g |
| Dietary Fiber | 1.3 g | 2.1 g |
| Total Sugars | 1.4 g | 2.4 g |
| Total Fat | 2.7 g | 4.5 g |
| Calcium | 36.2 mg | 59.1 mg |
| Iron | 0.58 mg | 0.94 mg |
| Magnesium | 15.0 mg | 24.6 mg |
| Phosphorus | 26.9 mg | 43.8 mg |
| Potassium | 214 mg | 350 mg |
| Sodium | 213 mg | 348 mg |
| Zinc | 0.21 mg | 0.35 mg |
| Copper | 0.05 mg | 0.08 mg |
| Manganese | 0.14 mg | 0.22 mg |
| Selenium | 0.5 µg | 0.8 µg |
| Vitamin C | 7.1 mg | 11.6 mg |
| Vitamin A (RAE) | 24.3 µg | 39.7 µg |
| Vitamin E | 0.55 mg | 0.89 mg |
| Vitamin K | 21.4 µg | 35.0 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.08 mg |
| Niacin (Vitamin B3) | 0.25 mg | 0.40 mg |
| Vitamin B6 | 0.06 mg | 0.09 mg |
| Folate (DFE) | 23.2 µg | 37.9 µg |
| Choline | 5.6 mg | 9.2 mg |
