Warm Cucumber Salad Recipes

CUCUMBER SALAD

Steps:

• Place cucumbers in small glass or plastic bowl.
• In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

SERIOUSLY GOOD QUINOA SALAD

Steps:

• Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
• Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
• Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
• When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
• In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
• Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

10 MINUTE EASY ASIAN CUCUMBER SALAD RECIPE

Steps:

• Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.
• In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt .
• Add dressing to the cucumber bowl. Toss to mix everything.
• Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

WARM CUCUMBER SALAD

Steps:

• Peel the cucumber lengthwise, scoop out the seeds with a spoon and cut into pieces.
• Put in a colander and sprinkle with a little salt, to draw out water.
• Put some oil/butter in a medium hot pan cover the bottom with mustard seeds and wait for them to pop; meanwhile chop the onion finely and the parsley roughly.
• Pour excess water off the cucumber pieces and put them in the pan; stir around just so they get warm--a couple of minutes.
• Sprinkle with onion and parsley, give it a stir and serve.