Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Cucumber Mint Feta Salad
Serving Amount
Ingredients
2 English cucumbers
1 tsp salt
1⁄4 cup chopped red onions
3 tbsp red wine vinegar
3 tbsp olive oil
2 tsp honey
Pepper to taste
1⁄4 cup fresh mint, chopped
1⁄4 cup feta cheese, crumbled
Instructions
Step 1
Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into ¼-inch-thick slices. Toss the cucumbers with the salt in a colander to release remove excess moisture. Let drain in the sink for about 30 minutes, then lay cucumbers on a towel and blot dry using the ends of the towel.
Step 2
While the cucumbers are releasing water, soak the red onions in a bowl of ice water for ten minutes, then drain in a strainer. Blot dry with a paper towel.
Step 3
In a large bowl, toss the cucumbers, onions, vinegar, olive oil, honey, pepper to taste and mint. Add crumbled feta and serve.
