Low or No Salt Summer Recipes

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Story Updated: Jul 28, 2010

Grilled vegetables with olive oil
Cut washed vegetables into small pieces. Brush them with olive oil and put them on kabobs or wrap them in heavy duty foil and put them on the grill. Large vegetables can go directly on the grill. Zucchini, squash, asparagus, peppers, and mushrooms grill well and are delicious when marinated, drizzled with oil, or seasoned with spices. Skip the salt.

Seasoning recipe
Blend the following ingredients in a shaker and sprinkle on your food: 5 teaspoons onion powder; 1 tablespoon garlic powder; 1 tablespoon paprika; 1 tablespoon dry mustard; 1 teaspoon thyme; ½ teaspoon white pepper; and ½ teaspoon celery seeds.

Dry rub (instead of bottled marinade)
In a large bowl, combine 1/4 cup each of cumin, paprika, garlic powder, onion powder, chili powder and ground pepper. Add 1/2 cup dark brown sugar. Mix all ingredients together. Pour into a clean and dry mason jar and store tightly sealed until ready to use. When you are ready to use the rub, pour out the amount required and rub and press the mix over the meat. Wrap meat in foil and store overnight in the refrigerator.

Cucumber and watermelon salad
In a large bowl, toss 3 cups of peeled and cubed (1/2 inch) seedless cucumber and 3 cups cubed (1/2 inch) seedless watermelon with 3 tablespoons of fresh lime juice and 1/8 teaspoon of pepper. Serve immediately.

Cole slaw
In a small bowl, whisk together 1/3 cup mayonnaise, 1 tablespoon cider vinegar, 1 tablespoon sugar, ½ teaspoon celery seed and 1/8 teaspoon pepper. Toss this dressing together with one package of cole slaw mix. Serve immediately, or store in the refrigerator for up to two days.

Potatoes on the Grill
Add 1 pound of small new potatoes (cut into quarters, not peeled) to a microwave-safe bowl. Sprinkle 1/8 teaspoon paprika and 1/8 teaspoon ground black pepper on potatoes. Cover, ajar, (so steam can escape) and microwave on high for five minutes. Stir after 2 minutes. (You can par boil potatoes if you prefer not to microwave.) When the barbecue is hot, arrange potatoes on foil sprayed with non-stick cooking oil or use a grill pan. Close hood and cook for 15 minutes, turning the potatoes as they brown.

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