Fresh Cantaloupe & Cucumber Salad

 Ingredients:

1 cantaloupe, seeds removed and cubed

1 large cucumber, thinly sliced

1 large red bell pepper, thinly sliced ( I had a yellow one I needed to use)

1/2 large red onion, thinly sliced

3 – 4 tablespoons apple cider vinegar 

1 tablespoon olive oil, optional

1/2 teaspoon fresh cracked pepper, or to taste

good pinch of salt

Directions:

Cantaloupe: Slice into bite size pieces.

Cucumber:  Slice the cucumber into 1/8 – 1/4 inch slices.

Bell Pepper: Slice into 1/4 – 1/8 inch slices. Cut the slices in half.

Onion:  slice into 1/8 – 1/4 inch slices.

Assemble salad: Place ingredients in a large bowl. Add apple cider vinegar, salt and pepper and mix well to coat. Cover and set in the refrigerator for an hour or so to chill and marinate, mix occasionally if you like.

Serve: Salad can be served chilled or at room temperature.

We have been living in the house in Florida full time for about 10 years and all that time I have only bought 2 cantaloupes. Both have had NO taste. 

This salad was ok, especially since I add extra seasoning. Won't be making it again.

Had some leftover and added a package of seasoned tuna. If I made this again I would add the tuna. Makes for a light summer meal

Chilled Cucumber Ranch Crack Salad

 Ingredients:

4 large cucumbers, sliced

1 cup sour cream or Greek yogurt

1 packet ranch seasoning 1 oz

1 cup shredded sharp cheddar

8 slices bacon, cooked + crumbled

¼ cup green onions, chopped

1 tbsp fresh dill, chopped

Salt, pepper to taste

Directions:

Wash, peel cucumber.

Combine ingredients

Cover and refrigerate

Mei is growing fresh dill and chives. I didn't add the cheese due that she doesn't eat it.

Would make it again.

Cucumber Lime Detox Juice

 Ingredients

1 large cucumber, chopped

1 lime- juiced

1 tablespoon fresh mint leaves

1 teaspoon fresh ginger- grated

1 cup cold water

Directions:

Wash the cucumber well and chop it into small pieces. Juice the lime.

Add cucumber, lime juice, mint leaves, ginger, honey, and water into a blender.

Blend for 30–40 seconds until the mixture becomes smooth.

Happy St. Patricks Day! A healthy green smoothie to celebrate.

Lime from my 40 year old tree. The tree is in a large pot. We move it in the garage when it gets cold.

Retro Cucumber Salad

 

Ingredients:

3 medium cucumbers- peeled and thinly sliced

1/2 red onion- thinly sliced

1 small tart apple- cut into matchstick pieces

1/2 teaspoon salt

3 tablespoons sunflower oil

1 tablespoon sugar

1/2 teaspoon red pepper flakes

salt and pepper to taste

Directions:

Combine the cucumbers, onion, apple, and salt in a small bowl. Place pickling weight on top and let sit for 10 minutes.

While it's pickling whisk together remaining ingredients. Drain cucumber mix and pat dry with napkin. Pour dressing onto cucumber mix and mix well. Let marinate at least 30 minutes before serving.

This is from Best Family Recipes on a Reddit board. OP said- My great-grandfather made this simple cucumber salad. I love it in the summer when our garden is over run with cucumbers."

We are spending Easter with  Mei and Richard. This is one of the things I'm bringing over.

Retro Cucumber Salad

 

I was making this 18 years ago. We were still on Long Island and the notation that Gabe was home must of been because he didn't go diving .

I didn't add a photo. I'm pretty sure we know what a cucumber salad looks like.

It's a oldie but goodie and hope you enjoy it as much as I do.

Gazpacho Tomato Salad

 Ingredients:

_salad_

2 lb mixed tomatoes, cut into 1 inch chunks

2 small bell peppers (red and yellow), cut into 1/2 inch dice

2 scallions, thinly sliced

3/4 c flat-leaf parsley leaves

dressing

2 slices white sandwich bread, crusts removed

1 lb seedless cucumber, roughly chopped

1/4 c flat-leaf parsley leaves

2 scallions, roughly chopped

2 small garlic cloves

1/4 c extra-virgin olive oil

3 tbsp sherry vinegar

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

several dashes Tabasco sauce

Directions

toss tomatoes, peppers, scallions and parsley in a large salad bowl. Mound mixture in center of bowl.

Dressing: Place bread in a colander or sieve and place under cold running water until very soft and mushy; gently press out excess water from bread. Place into a blender; add remaining dressing ingredients and puree until mixture is very smooth and uniformly green. Pour dressing around tomato mixture in bowl. Toss before serving.

Source: Good Housekeeping, Redbook & Country Living

125 Best Blender Recipes, Spring 2011

makes 6 servings

Cyndy who has posted so many wonderful recipes on here recently shared this with me. I knew I had to make it 😉

This is fantastic!!! Thanks Cyndy for sharing!

California Roll in a Bowl

 

Ingredients

1 1/2 tsp. seasoned rice vinegar, or more to taste

1 cup riced cauliflower

2 oz. roughly chopped imitation crabmeat

1 oz. (about 1/4 cup) sliced avocado

1/3 cup seedless cucumber cut into matchstick-sized strips

1/4 tsp. black sesame seeds ( didn't have)

1/4 tsp. white sesame seeds

Optional topping: soy sauce

Optional : pickled ginger

Directions:

If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces.

Place riced cauliflower in a medium microwave-safe bowl. Cover and microwave for 2 minutes, or until hot and soft.

Stir in rice vinegar. Let cool for 15 minutes.

Top with remaining ingredients.

Source

Lemon Ginger Cucumber Detox Juice

 Ingredients:

2- 3 cups fresh water ( add more if you want a thinner juice)

1 large cucumbers, peeled + diced

1 medium ginger root, peeled + roughly chopped

 2-3 tablespoons of lemon juice

1 medium Granny smith apple, skin on + sliced

Honey to taste

Directions:

Add water, diced cucumber, ginger, apple and lemon juice to a blender.  

Blend unto throughly combined.

Add honey and blend again.

Thai Cucumber Salad

 

Ingredients

1 lb. (0.4 kg) cucumber, cut into pieces

1/4 teaspoon salt

1/4 small red onion, sliced

2 tablespoons chopped roasted peanuts

1 tablespoon chopped cilantro

Dressing:

2 tablespoons sugar

2 tablespoons water

4 tablespoons Thai sweet chili sauce

1 tablespoon apple cider vinegar

Directions:

Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it's slightly thickened. Let cool.

Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.

Copycat Starbucks Cool Lime Refresher

 

Ingredients

• 3 cups water
• 2 cups freshly squeezed lime juice
• ¼ cup fresh mint leaves, finely chopped
• ¾ cup cucumber, peeled and chopped
• ¾ cup sugar or sweetener

Directions

Finely chop the mint and cucumber.

Fill a pitcher with water ( if you have one with a infuser it's easier) if not add the cucumber and mint to the water in pitcher

Allow to sit overnight

Remove mint and cucumber for the water

Add lime juice and sugar to the cucumber/mint water

I found this recipe years ago, I filed it and naturally I couldn't find where it was. This is delicious. I'll be making it again!!!!

BTW- I don't go to Starbucks so no idea what the original one taste like.

Watermelon, Cucumber & Goat Cheese Salad

 Ingredients:

½ cup red-wine vinegar ( I didn't have red -wine vinegar so I used white wine vinegar)

2 teaspoons honey

¼ teaspoon salt

pinch of ground pepper

¼ cup extra-virgin olive oil

5 cups cubed seedless watermelon

1 English cucumber, chopped

6 ounces goat cheese cheese ( cut into small pieces)

½ cup thinly sliced red onion

2 tablespoons chopped fresh mint

Directions:

Whisk vinegar, honey, salt and pepper in a small bowl; gradually whisk in oil until completely incorporated.

Step 2

Combine watermelon, cucumber, goat cheese and onion in a large bowl. Gently stir in 1/2 cup of the vinaigrette. Refrigerate for at least 20 minutes or up to 2 hours.

Step 3

Just before serving, gently stir in mint; drizzle with the remaining vinaigrette.

It's been in the 90's and didn't want to have anything heavy for dinner. Ae-yun gave me Korean cucumbers, Gabe bought me a watermelon. Since I had everything needed in the recipe, I wanted to give it a try. 

VERY GOOD!

Sharon's Retro Cucumber Jello Salad

Ingredients:

3/4 cup boiling water

1 small package lime jello

1 cup cottage cheese or sub plain yogurt

1 cup mayo

1 large cucumber ( diced )

2 or 3 slices of red onion (diced)

Directions:

Dissolve jello into the boiling water , stir until fully dissolved. Set aside to cool.

Dice the cucumbers and onions into small pieces.

Add the cottage cheese, mayo to the cucumber and onions.

Once the jello has cooled add the cottage cheese mixture.

Pour mixture into a 9 x 13 dish.

Refrigerate until firm.

Sharon and Don walk with us every morning. Her hubby makes these.  

Sharon said this is her Mom's recipe.

Pineapple Cucumber Smoothie

Ingredients:

1/2 cup sliced cucumber (skin on // organic when possible)
1 heaping cup cubed pineapple

1/2 large ripe, peeled, frozen banana
1 large handful greens (spinach or kale // organic when possible)

2-4 ice cubes


Directions:

Add cucumber, pineapple, frozen banana, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.

Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh

Tropical Cucumber Salad

Ingredients:

3-5 teaspoons fish sauce

1 teaspoon freshly grated lime zest

2 tablespoons lime juice

1 tablespoon canola oil

2 teaspoons light brown sugar

1 teaspoon rice vinegar

¼ teaspoon crushed red pepper

1 medium cucumber, cut into 3/4-inch dice ( I used Korean Cucumber)

1 avocado, cut into 3/4-inch dice


1 mango, cut into 3/4-inch dice 

Directions:

Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; toss to coat. Serve garnished with lime zest.

Crisp Cucumber Salsa

Ingredients:

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
2-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cajun spice
1/4 tsp seasoned salt

Tortilla chips

Directions:

In a small bowl, combine the first seven ingredients. In another bowl, combine  lemon juice, lime juice, cajun spice and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.


This is delicious! If all my cucumbers come up this will be one of my go to recipes.

Basic Quick Pickle Brine

Ingredients:

2 cups apple cider vinegar

1/2 cup sugar

2 Tablespoons Kosher Salt

1 Tablespoon black peppercorns

1 Tablespoon Mustard Seeds

2 cups water

You can use 10 carrots. I used 4 Korean Cucumbers sliced thin

Directions:

Bring vinegar, sugar, salt, peppercorns and mustard seeds  and 2 cups water to a boil over high heat, stirring occasionally.

Reduce heat and let simmer 10 minutes

Place cucumbers ( which I used) in a large canning jar and pour brine over the cucumbers.

Let cool to room temp.

Pickles can be chilled for up to 3 weeks


Korean cucumbers are very similar to English cucumbers, they aren't are long but thin and not many seeds.

Ae-yuns father grows them and she was so nice to give me a few.

BTW-- The blog now has 1,000,000 hits!!!!! NEVER ever thought I would see that.

Spicy Stir-Fried Japanese Eggplant and Cucumber

Found this recipe in the NY Times.

Make again- really good.


INGREDIENTS:

2  long Japanese eggplants (about 1 1/2 pounds)
 Salt
2  long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2  tablespoons rice vinegar
1  tablespoon soy sauce
½  teaspoon sugar
¼  teaspoon salt (more to taste)
2  teaspoons dark sesame oil
2  tablespoons peanut or canola oil
1  tablespoon minced ginger
¼ to ½  teaspoon red pepper flakes (to taste)
2  tablespoons minced scallions or chives


Directions:

Trim off the calyx end of the eggplants. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.
Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.
Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

Cucumber Salad

Ae-yun is generously supplying me with lots of cucumbers. I planted a few cucumber seeds and might get some. Very difficult to grow anything now due to no rain and temps in the upper 90's.

Ingredients:

2 Carrots, Large
1 medium size  onion ( or you use green onion)
1/4 cup Peanuts
2 Seedless cucumbers
1/2 tsp Red pepper flakes
1/2 tsp Salt
1/3 cup rice vinegar
1 tablespoon toasted Sesame oil
2 tbsp Sugar

Directions:

Slice the cucumber in half and then in slices. Slice the onion in thin stripes.

Peel and shred carrots

Add cucumber, onions and carrots to a medium sized bowl.

In a small bowl combine rice vinegar, toasted sesame oil, salt, sugar and red pepper flakes. Pour over cucumber mixture and stir to combine.

Sprinkle peanuts on salad.

Korean cucumber salad (Oi Muchim, 오이무침)

Ae-Yun gave me a few cucumbers from her Dad's garden.

Ingredients:
1 Cucumber 

1/4 onion

1 Tbsp kosher salt ( I didn't have Korean coarse salt so subbed the kosher)

Seasoning sauce -mix  in a small bowl

1 Tbsp Korean chilli flakes (gochugaru)
1 tsp white vinegar (or rice vinegar)
1 tsp white sugar
1 tsp minced garlic
1 tsp sesame seeds


Directions:

1. Rinse the cucumber thoroughly in cold running water.  Thinly slice cucumber  into a large mixing bowl. Add  salt and lightly mix . Leave it for 15 mins.

2. Thinly slice the onion. Prepare the seasoning sauce by mixing them all together.

3. 15 mins later, rinse the cucumber in cold running water (any remaining salt in the mixing bowl should be discarded) and drain the water out using a strainer. Pat dry the cucumber thoroughly with paper towels. Put cucumbers in a clean and dry mixing bowl.

4. Add the sliced onion and the seasoning sauce. Mix them lightly but thoroughly.

5. Put the seasoned cucumber into a sealed glass container and keep it in the fridge for 30 mins to chill then serve.

Tomato, Cucumber and Kale Salad

Ingredients:


1 bunch dino kale, stems removed and coarsely chopped*
2  tomatoes, diced
2  cucumbers, diced

1 red onion, thinly sliced

Dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 – 2 tbsp  honey (depends on desired sweetness)

salt and pepper to taste

Directions:

Add chopped kale first to large serving bowl, then add chopped tomato, cucumber and onion.
In a separate small bowl, mix all dressing ingredients.
Pour over vegetables and toss together.
Let sit at room temperature 15 minutes prior to serving, allowing the dressing to soften kale leaves.
Can be stored in the refrigerator up to two days.

Serves 8.

* I made kale chips and crushed them over the salad