Cucumber salads are a favorite of mine and chili crunch has become a new obsession. This dish is so good, so simple. I ate the salad immediately and ate the leftovers the next day and found it to be just as good. A definite favorite!
Spicy Cucumber Salad
INGREDIENTS:
1 1/2 cucumbers, sliced thin
2 cloves garlic, minced
1 1/4 tsp. sugar
1 tbsp. Chinese black vinegar (I used rice vinegar)
1 tbsp. spicy chili crisp
1 tbsp. soy sauce
1 1/2 tsp. toasted sesame oil
1 tbsp. black sesame seeds
1/4 cup green onion, chopped
DIRECTIONS:
Place cucumbers in a bowl.
Add remaining ingredients to a second bowl and stir to combine.
Pour the dressing over the cucumbers and mix together.
Mediterranean Crispy Rice Salad did not disappoint. I cooked the rice earlier in the day and roasted before making the salad. You could use leftover rice to season and roast as well. I did not have fresh mint on hand but it was good with just fresh parsley. The salad is fresh, filling, and crunchy. I could make this all summer long!
Mediterranean Crispy Rice Salad
INGREDIENTS:
8 oz. rice
2 cups water
2 T. Italian seasoning
1/4 cup avocado oil
1/3 cup cauliflower, riced in food processor (I used 1 small bag of frozen cauliflower rice, cooked)
5 Perisian cucumbers, thinly sliced (I used 1 large English cucumber)
handful of chopped fresh parsley
handful of chopped fresh mint (I omitted since I didn’t have any on hand)
1/2 red onion, finely chopped
1/2 cup grape or cherry tomatoes sliced in half
2 oz. crumbled feta cheese
zest of 1 lemon
juice of 1 large lemon
3-5 T. olive oil
salt & pepper
1 tsp. chili flakes
DIRECTIONS:
Prepare the rice. Cook one cup rice with 2 cups water until done. Cool.
In a bowl, mix the rice with 2 T. Italian seasoning and 2 T. avocado oil, until evenly covered
Grab a baking sheet, line with parchment, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 minutes. At 25 minute, give it a mix and break up the rice and pop it back in for another 5-10 minutes. Time can vary by oven. Remove, then let cool completely.
While the rice is cooling, make the salad. Rice the cauliflower (or cook frozen as stated in ingredients) . Thinly slice the cucumbers and add to a bowl along with the chopped parsley and mint, onion and tomatoes.
Top the salad with 2 oz. crumbled feta cheese, the zest of 1 lemon.
Dress the salad with the olive oil and juice of 1 lemon, a generous pinch of salt, fresh cracked pepper and chili flakes.
Top the rice with the crispy rice, toss, then give it a taste. Best to eat this right away!
NOTE from Fork-Lore: I had leftovers but kept the crispy rice separate from the dressed salad. The crispy rice will keep in the frig for a week and can be reheated, if necessary.
Wow! This recipe is so delicious. It makes my mouth water to think of it. I have a salmon filet to cook and found this recipe from pinchofyum, always a great site for recipes. I baked the salmon along with the asparagus on the same baking sheet and they both were done to perfection. I wish I had skinned the salmon before I baked it (lesson learned). I brushed the asparagus with olive oil and lemon juice, then sprinkled with garlic salt.
The salsa has so much flavor and what a great combination of ingredients. The next day, I enjoyed fried rice from the leftover rice and enjoyed topping it with the extra bang bang sauce and salsa. Don’t forget to top both the salmon, and fried rice, with the chili crisp…amazing!
Bang Bang Salmon with Avocado Cucumber Salsa
INGREDIENTS:
1 1/2 pounds salmon filet (best to remove
1–2 tablespoons all-purpose seasoning mix (see notes for homemade)
Bang Bang Sauce:
1/4 cup mayo
2 tablespoons sweet chili sauce
1 clove garlic, grated
1 teaspoon soy sauce
chili crispfor topping
For Serving:
Cooked rice
Some kind of vegetable – I like a little avocado cucumber salsa which you can find in the notes below!
DIRECTIONS:
Prep the Salmon: Preheat oven to 400 degrees. Cut the salmon into individual portions if you want. Pat the salmon dry. Coat the salmon with the spice mix. Place salmon on a parchment-lined baking sheet.
Make the Bang Bang Sauce: Mix mayo, sweet chili sauce, garlic, and soy sauce in a small bowl. Set half of it aside for after baking.
Bake the Salmon: Spread a small spoonful of sauce over the seasoned salmon pieces. Bake for 10 minutes towards the top of the oven. Then turn the broiler on for another 2-3 minutes, until your salmon looks golden brown and a bit caramelized on top.
Serve: Serve the salmon over rice, with a vegetable of choice, and the reserved bang bang sauce + chili crisp drizzled over top! So easy and so good.
Seasoning Mix: If you don’t have a good seasoning mix, or if you’re not sure if the one you have will be good here, just sprinkle your salmon with about a teaspoon of coarse kosher salt, and then some onion powder, garlic powder, and paprika. Just get it nice and seasoned so it looks like it does in the video. This helps give flavor to the salmon and it also helps the sauce stick to the salmon.
Avocado Cucumber Salsa: I love this salmon with a little sweet and crunchy avocado salsa! Mix 1 avocado (diced), half of a cucumber (diced), a handful of chopped cilantro, a bit of lime juice, a pinch of salt, and a tablespoon of honey in a small bowl. Done! Perfect pretty little green veg for the bowl.
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:
Add all of your salad ingredients into a bowl.
Mix together all the dressing ingredients in another bowl till smooth.
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:
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.)
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.
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:
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.
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.
While the vegetables are roasting, make the dressing. In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
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!
Optional: Add chopped or sliced, cooked chicken breast for more protein.
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:
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).
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.
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).
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.
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.
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:
Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
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.
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:
Peel, seed and chop cucumbers in 1/2 inch sliced chunks.
Add salt, rice vinegar and maple syrup to the cucumbers. Stir to combine.
Stir the jar of chile onion crunch then add 2-4 tablespoons to the cucumbers.
Enjoy!
Recipe adapted from starinfintefood on Instagram (unfortunately I cannot find the link to her recipe with homemade chile crunch!)
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
1avocado, 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. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
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.
Fork Lore 