Tag: cucumber

Salads

Carmel Forest Spa Celery Salad

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Celery Salad has been trending and I had to try it. This salad did not disappoint. The author of the recipe talks about this being a cross between a Caesar and a Waldorf Salad and I think that accurately describes it. The crunch of the celery along with the sweetness of the dates and the pecans make it a real treat. The dressing is also surprising but so good. The salad is best served immediately. I ate leftovers the next day and they were pretty good but I wouldn’t try beyond one day.

Carmel Forest Spa Celery Salad

INGREDIENTS:
  • 1 bunch celery
  • 1 large honeycrisp apple, diced
  • 1 large cucumber, diced
  • 1 bunch fresh parsley, chopped fine
  • Handful micro greens (I used small mixed greens chopped)
  • 8-10 medjul dates, chopped
  • 1/2 cup chopped pecans
  • Dressing:
    • 1.5 cups shaved (or grated) Parmesan cheese
    • 1 bunch freshly chopped dill
    • 2-3 large lemons, juiced
    • 1/2 cup mayonnaise
    • 1/4 cup avocado oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 2 cloves garlic, minced
    • 2 tsp. maple syrup
DIRECTIONS:
  1. Add all of your salad ingredients into a bowl.
  2. Mix together all the dressing ingredients in another bowl till smooth.
  3. Pour over salad and toss.

Recipe from sarah_lasry

Salads · Vegan · Vegetables · Vegetarian

Marinated Vegetable Salad

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Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.

Marinated Vegetable Salad

INGREDIENTS:
  • 2 cups cauliflower florets
  • 2 cups cherry or grape tomatoes, ~10oz
  • 2 cups chopped carrots, ~4 medium carrots
  • 1 cucumber, seeded then chopped (I used celery)
  • 1 bell pepper, any color, seeded then chopped
  • For the Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/2 cup red wine vinegar
    • 2 Tablespoons minced shallots (I used green onions)
    • 4 teaspoons Dijon mustard
    • 2 teaspoons Italian seasoning
    • 2 cloves garlic, pressed or minced
    • salt and pepper
  • Optional Topping: I sprinkled the salad with crumbled feta cheese
DIRECTIONS:
  1. Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
  2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Recipe from IowaGirlEats

Salads · Vegetables

Baked Salad

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Delicata squash is a favorite, which I’ve grown in my garden for the past few years. The feeling of fall is in the air and this salad was calling my name. I made 1/2 of a recipe, 4 servings. The salad kept well in the frig for a quick meal, although I heated each serving for 30 seconds in the microwave just to take the chill off.

I added grilled chicken breast for a bit of protein. Next time, I would double the amount of chopped apple. The sweet and tart crunch of the apple truly makes the salad!

Baked Salad

INGREDIENTS:
  • 1-2 small delicata squash seeded and chopped
  • 2 bunches kale dinosaur/lacinato preferred, thinly shredded, about 8 cups
  • 1 lb Brussel Sprouts shredded, about 6 cups
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp neutral oil
  • 1 tbsp sugar
  • 1 tbsp toasted sesame oil
  • 1 cucumber sliced
  • 1 apple fuji preferred, cut into matchsticks
  • 1 carrot shredded
  • 1/4 cup sliced almonds
DIRECTIONS:
  1. Heat your oven (or air fryer) to 400°F. Toss the cubes of delicata with a bit of oil and season with salt and pepper. Spread out on a large parchment paper lined rimmed baking sheet. Bake for 20 minutes then remove from the oven.
  2. Turn the oven (or air fryer) up to 450°F. Toss the kale and sprouts in a bowl with a drizzle of oil. Season with salt and pepper. Push the delicata to one side of the baking sheet and add the kale and sprouts. Bake for 10 minutes or until the kale and sprouts are warm and wilted and the delicata is tender. Remove from the oven and let cool slightly.
  3. While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
  4. In a large bowl, toss together the squash, kale, sprouts, cucumber, fuji apple, and carrots. Dress evenly to taste and top with sliced almonds. Enjoy!
  5. Optional: Add chopped or sliced, cooked chicken breast for more protein.

Recipe from Iamafoodblog

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

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Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Asian Dishes · Salads · Vegetables

Cucumber Edamame Salad with Sesame-Ginger Dressing

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This salad! Wow! I made it expecting it to be good but it was amazing! I shared the salad with my two daughters, who agree this is a winner. The dressing is amazing and I will have on hand most of the summer for other salads as well. For leftovers, perhaps omit the avocado and serve it fresh with the salad to avoid brown avocado bits the next day. We are planning a family dinner with other Asian dumplings and dishes to serve with this new favorite, refreshing summer salad.

Cucumber Edamame Salad with Sesame-Ginger Dressing

INGREDIENTS:
  • Sesame-Ginger Dressing
    • 3 Tbsp. avocado oil (or grapeseed oil)
    • 3 Tbsp. rice vinegar
    • 2 Tbsp. toasted sesame oil
    • 2 tsp. lower-sodium tamari or soy sauce
    • 1 1/2 tsp. freshly grated ginger
    • 1 garlic clove, grated or minced
  • Cucumber Edamame Salad
    • 1 lb. English or Persian cucumbers, thinly sliced
    • 1 cup shelled edamame
    • 1 large avocado, cut into cubes
    • 1/2 cup thinly sliced green onion
    • 2 Tbsp. toasted sesame seeds
    • A pinch of Aleppo pepper flakes (optional)
DIRECTIONS:
  1. Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
  2. In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
  3. Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.

Recipe from DishingOutHealth.com

Salads

Chile Onion Crunch Cucumbers

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Cucumbers are so delicious but I was looking for a different way to serve them other than the traditional cucumbers and onions. Now that I’ve discovered Chile Crisp, I will be experimenting with other vegetables and dishes. This recipe is simple and the chile crisp was not too hot. I’m a bit of a wimp when it comes to spice and I tolerated this very well. This would be delicious with an Asian meal.

Chile Onion Crunch Cucumbers

INGREDIENTS:
  • 12 ounces of cucumber, seeded (peeling is optional)
  • 2-4 tablespoons chilie onion crunch (I used Kroger Private Selection Chile Crisp)
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons maple syrup
DIRECTIONS:
  1. Peel, seed and chop cucumbers in 1/2 inch sliced chunks.
  2. Add salt, rice vinegar and maple syrup to the cucumbers. Stir to combine.
  3. Stir the jar of chile onion crunch then add 2-4 tablespoons to the cucumbers.
  4. Enjoy!

Recipe adapted from starinfintefood on Instagram (unfortunately I cannot find the link to her recipe with homemade chile crunch!)

Asian Dishes · Salads

Peanut Chicken Spring Roll Bowls

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Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.

Peanut Chicken Spring Roll Bowls

INGREDIENTS:
  • 4 cups shredded romaine or cabbage
  • 4 carrots, shredded
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro or Thai basil, chopped
  • 1/2 cup diced mango
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup pickled jalapeños, chopped (optional)
  • 1/3 cup peanuts, chopped
  • 4 ounces vermicelli rice noodles, cooked
  • 1-2 cups cooked shredded chicken
  • 1 avocado, chopped
PEANUT DRESSING:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 2-3 tablespoons chili sauce (sambal oelek)
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
DIRECTIONS:
  1. 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Recipe from HalfBakedHarvest

Family Favorites · Garden · Salads · Vegan · Vegetarian

Panzanella

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Panzanella, or panmolle, is a Tuscan chopped salad of soaked stale bread, onions and tomatoes.  It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy (per Wikipedia).  The first time I had this salad, about 10 years ago, I fell in love.

It’s a scrumptious salad, any time of the year, but especially when I have fresh tomatoes from my garden.  Fresh, flavorful and healthy!

PANZANELLA

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1 inch cubes
1 cucumber, unpeeled, seeded, and sliced into 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large, fresh basil leaves
3 tablespoons capers, drained

VINAIGRETTE:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

  • Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Recipe from Food Network, Barefoot Contessa

Appetizers · Family Favorites · Garden

Mediterranean Feta Dip

cathysmahaLeave a comment

Mediterranean Food is so fresh and delicious.  Daughter, Sarah, has made this recipe many times with rave reviews.  I decided to make it but add diced cucumber, making this more like a Greed Salad.  Using fresh Feta cheese, in block form, allows the cheese to absorb the olive oil and seasoning.  My family agrees that the cucumber takes this dip to a new level.  If you like Greek olives, you could add those as well.  I served with Stacy’s Simply Naked Pita Chips.  Scrumptious!

MEDITERRANEAN FETA DIP

1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
1/2 diced English cucumber
8 ounces feta cheese, crumbled (I used fresh block Feta)
2-3 teaspoons Cavender’s Greek seasoning
fresh baguette, sliced thinly or Pita chips
optional balsamic vinegar

  • On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
  • Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
  • With a spoon carefully combine the ingredients. We found that we like a little drizzle of balsamic vinegar on top. If desired, drizzle a little balsamic on top.
  • Serve with warm sliced baguettes for scooping up the dip.

Recipe modified from the-girl-who-ate-everything.com

 

New Favorite · Skinny · Vegan · Vegetarian

Cucumber Cup Appetizers

cathysmahaLeave a comment

Pinterest is a wonderful invention, giving us instant access to so many wonderful ideas.  One of those ideas that daughter, Sarah, and I chose for one of the wedding appetizers was cucumber cups.  What the heck is a cucumber cup, you say?  Read on….

Wash the cucumber.  Using a potato peeler, peel stripes around the cucumber.  Cut off the round end of the cucumber.  Cut the cucumber into 1″ slices.  Taking a grapefruit spoon or teaspoon, hollow out about 2/3 of the center of the cucumber.

Fill each cucumber cup with the filling of your choice.  Some of the ideas I’ve used include:

  • hummus with a chopped piece of red pepper on top
  • goat cheese with a drizzle of honey and a pecan or walnut on top
  • cream cheese with salmon/lox and a sprig of fresh dill
  • dip…any dip you please

It’s cucumber season, so cut some cups for an easy appetizer that will chill you down after a hot day.