Charred Cucumber And Radish Salad With Yogurt Recipes

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CUCUMBERS WITH LEMON AND BASIL



Cucumbers with Lemon and Basil image

Toss this quick, fresh, and healthy summer side together -- it's ideal for noshing alongside a juicy burger.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

4 English cucumbers, quartered, seeded, and cut into 1/2-inch slices
1 pint grape or cherry tomatoes, halved
1/4 cup extra-virgin olive oil
2 teaspoons grated lemon zest plus 1/4 cup juice (from 2 lemons)
1/2 cup torn fresh basil leaves
Salt and pepper

Steps:

  • In a large bowl, toss together cucumbers, tomatoes, oil, lemon zest and juice, and basil; season with salt and pepper.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g

CUCUMBER AND RADISH SALAD WITH YOGURT AND CUMIN



Cucumber and Radish Salad With Yogurt and Cumin image

This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don't cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 30m

Yield Serves 4

Number Of Ingredients 12

3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse)
Salt to taste
1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin
1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/8 to 1/4 teaspoon freshly ground black pepper (to taste)
1/8 teaspoon turmeric
1/2 teaspoon curry powder
1/3 cup thick Greek style yogurt
1 small garlic clove, puréed
1 tablespoon fresh lemon juice
Chopped chives for garnish

Steps:

  • Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary. Slice paper-thin. Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes. Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes. Rinse and drain on a clean kitchen towel. Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
  • In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt. Whisk in the garlic and lemon juice. Add salt to taste. Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 3 grams, TransFat 0 grams

RADISH AND CUCUMBER SALAD WITH YOGURT DRESSING



Radish and Cucumber Salad with Yogurt Dressing image

Categories     Salad     Side     No-Cook     Vegetarian     Yogurt     Low Sodium     Cucumber     Radish     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 6

1 cup plain yogurt
1 cup finely diced radishes
1 cup finely diced cucumber
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons minced fresh mint or parsley leaves
soft-leafed lettuce or pita bread for serving

Steps:

  • In a cheesecloth-lined sieve set over a bowl let the yogurt drain for 2 hours. In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley, and salt and pepper to taste. Divide the salad among individual salad plates lined with the lettuce or serve it as a sandwich filling for the pita bread.

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  • In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic, honey, salt and pepper. Set aside.
  • Slice cucumbers in half lengthwise and use a spoon to scrape out the seeds. Thinly slice the cucumbers into half rounds.
  • Place the sliced cucumbers and radishes into a large serving bowl. Just before serving stir the yogurt dill dressing into the salad and mix to coat the cucumbers and radishes. Taste for seasoning.
  • Serve immediately or refrigerate for up to 2 hours. Any longer and the cucumbers start to release too much water and the dressing will become runny.


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