Lemony Cucumber Salad Recipes
LEMONY CUCUMBER SALAD
"In the summer, we use fresh cucumber and tomatoes from my husband's prolific garden for this colorful salad," writes field editor Marcia Severson of Hallock, Minnesota. "it's oneof our favorite light suppers."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine the cucumber, tomatoes, parsley, cilantro and onion. In a small bowl, whisk the lemon juice, oil, lemon zest, garlic, seasoned salt and pepper. Pour over vegetables. Add the pita bread and almonds; toss to coat. Serve immediately.
Nutrition Facts : Calories 483 calories, Fat 37g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 8g fiber), Protein 10g protein.
EASY LEMONY-DILLY CUCUMBER SALAD
Zesty lemon zest, tasty dill, and a teensy bit of sugar all combine with cucumbers to make a super-duper tasty combo. The recipe says 4 servings, but I ate it all myself. Does not keep well, so only make as much as you will be eating right away.
Provided by MyFoodWontKillYou...Really
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 10.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 85 mg, Sugar 3.5 g
LEMON AND CUCUMBER SALAD RECIPE
A tangy Salad recipe, Lemon and Cucumber salad is a classic Mediterranean recipe that you should definitely try. It is an easy peasy lemon squeezy recipe which can be prepared in a jiffy. It is a perfect salad that can be eaten alongside lunch or dinner. The ingredients used in this recipe are cucumbers, lemon zest, lemon juice, olive oil, and spring onions. Here, these diced cucumbers are covered with a dressing of lemon juice and virgin olive oil. It is seasoned with black pepper and salt and further garnished with spring onions and lemon zest. This salad is all things healthy and loaded with flavours. Cucumbers have high water content and therefore they keep the body hydrated. It is a perfect summer salad which is prepared using minimum ingredients that are readily available at home. This fresh bowl of salad can be your savior on a hot summer day. Serve it at weekend brunches and add an exotic touch to it. It will compliment your main dishes and will earn you a lot of compliments. So, what are you waiting for? Try this salad recipe now and enjoy it with your loved ones.
Provided by TNN
Categories Salads
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- To prepare this easy salad, wash the cucumbers and chop them into thin slices.
- In a small bowl, mix the lemon juice and olive oil and use them as a dressing.
- Transfer the diced cucumbers in a bowl and pour the dressing over them. Toss well.
- Add salt and black pepper as per your taste. Garnish with lime zest and spring onions and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 317 cal
LEMONY CUCUMBER COUSCOUS SALAD
Steps:
- Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
- Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
- Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
- Chop the cucumber into quarter-rounds and roughly chop the parsley.
- Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.
Nutrition Facts : ServingSize 1 cup, Calories 250 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, Fiber 3 g, Sodium 265 mg
LEMON CUCUMBER SALAD
Adapted from Cooking Light Big Book of Salads
Provided by Andrea Meyers
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- In the small bowl, whisk together the lemon rind, lemon juice, olive oil, vinegar, sea salt and black pepper.
- In the medium bowl, stir the cucumbers, bell pepper, onion, and parsley. Drizzle the vinaigrette over the salad and toss to combine. Serve chilled or at room temperature.
Nutrition Facts : Calories 37 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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Estimated Reading Time 3 mins
- Bring the rinsed quinoa with the water and a good pinch of sea salt to a simmer over medium high heat. Cover with a lid, reduce the flame to low and cook for about 10 to 15 minutes until all the water is absorbed. Remove from heat and allow it to sit covered for 10 minutes. Fluff with a fork and refrigerate until chilled.
- Transfer two cups of the cooked and chilled quinoa to a salad bowl together with the hemp seeds, cucumbers, scallions and parsley. Add the lemon juice and zest and toss to coat well.
- Taste and adjust seasonings with more sea salt and freshly cracked black pepper to taste. Serve chilled!
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Estimated Reading Time 5 mins
- Bring a large saucepan of salted water to a boil. Add orzo and cook until al dente according to package instructions, about 8-10 minutes. Drain and transfer to a large serving bowl.
- Drizzle the olive oil, lemon juice and lemon zest over the cooked orzo pasta and toss to combine. Set aside while preparing the cucumbers and herbs.
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Estimated Reading Time 5 mins
- In a small bowl, combine lemon juice, lemon zest, vinegar, oil, dill weed, and salt. Whisk it all together and add the mixture to the cucumbers.
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Estimated Reading Time 4 mins
- Make the pickled mustard seeds, if using. Combine the vinegar, water, sugar, and salt in a small pot over medium heat. Bring to a simmer, stir in mustard seeds, reduce the heat, and cook over low heat for 30 minutes or until the mustard seeds are plump. Remove from the heat and let cool to room temperature. Store in the refrigerator for up to 2 weeks.
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- Place cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.
- Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.
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- Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain and spread on a rimmed baking sheet. Toss with 2 tablespoons oil and set aside.
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