Zucchini And Cucumber Salad Recipes

ZUCCHINI AND DILL SALAD

Steps:

• In a large bowl, mix together all ingredients. Taste and season as necessary. Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don't want the extra liquid you can use a strainer).

ZUCCHINI CUCUMBER SALAD

Steps:

• Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

ZUCCHINI CUCUMBER SALAD

Steps:

• In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
• Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
• Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
• Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.

LEMON ZUCCHINI AND CUCUMBER SALAD

Steps:

• Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
• In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.

CUCUMBER-ZUCCHINI SALAD

Steps:

• Arrange in alternate layers cucumber, zucchini & onions.
• Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
• Drain any water formed from cucumbers before adding the dressing.
• Allow vegetables to marinate in the dressing at least 1 hour before serving.

TOMATO, ZUCCHINI AND AVOCADO SALAD

Steps:

• Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
• Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

CUCUMBER AND ZUCCHINI CARPACCIO SALAD RECIPE

Steps:

• Combine olive oil, lemon juice, rice wine vinegar, mint, dill, and Italian parsley in a medium bowl and whisk together to combine. Set aside.
• Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices.
• Sprinkle slices lightly with kosher salt. Drizzle 3 Tablespoons of dressing over the slices. Sprinkle with crumbled feta, walnuts, and fresh cracked black pepper.
• Serve immediately. (If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add dressing at last moment.)

ZUCCHINI AND CUCUMBER SALAD

Steps:

• In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
• For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
• Makes 5 servings.

CUCUMBER ZUCCHINI SALAD

Steps:

• Using a mandoline or a sharp knife, cut the cucumber and zucchini into very thinly sliced rounds. When you are finished slicing, you should have about 2 cups of cucumber and 1½ cups of zucchini.
• In a medium size bowl, toss the cucumber and zucchini slices with the onion and salt, allow this mixture to sit for 30 minutes, then transfer it to a colander to drain off the excess liquid. Return the veggie mixture to the bowl and set aside.
• Next, combine the vinegar, sugar, and red pepper flakes, whisking or stirring until the sugar has dissolved. Then pour this mixture over the veggie mixture, tossing the veggies to coat them evenly.
• Chill the salad for at least 30 minutes in the refrigerator. Be sure to drain off any excess liquid once again, before serving.