Crunchy Cucumber Salsa

Ingredients:

1 tsp cumin seeds
2 med cucumbers (peeled, seeded, quartered lengthwise and sliced 1/4-inch thick)
1 cup roasted cashew halves
2 scallions, thinly slicled
2 tsp fresh lemon juice
1/4 cup olive oil
1/4 cup coarsely chopped fresh parsley
salt
freshly ground black pepper
salmon steaks, grilled pork loin or chicken breasts
plain yogurt, if desired

Directions:

In a small skillet, cook cumin seeds over moderate heat until fragrant, about 1 minute. Remove from heat and let cool, then coarsely chop or coarsely grind with mortar and pestle.
In a large bowl, combine seeds with cucumbers, cashews, scallions, juice, oil and parsley. Season with salt and pepper. Cover and refrigerate at least 2 hours to allow flavors to meld.
Serve with salmon steaks, pork or grilled chicken. For a variation, you can mix it with plain yogurt for a version of Indian raita.

Yield: 4 servings