AMAZING CUCUMBER BASIL SALAD
I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.
Provided by RainbowJewels
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h15m
Yield 12
Number Of Ingredients 8
Steps:
- Run spinach and basil through a food processor until finely chopped.
- Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 201.3 mg, Sugar 1.6 g
TOMATO CUCUMBER SALAD WITH MINT
This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.
Provided by TOOS64
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
- Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g
MINTY WATERMELON-CUCUMBER SALAD
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. -Roblynn Hunnisett, Guelph, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER MINT AND BASIL SODA
bon Appetite had this and several other summer soda recipes. I make most of my own fizzy drinks from fruit in my yard. I like this veggie alternative. I will be trying this with stevia instead.
Provided by Ambervim
Categories Beverages
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and sugar to a boil to make simple syrup.
- Keep 1.5 cups in a small saucepan and remove pan from heat.
- Add cucumber slices (reserving 12 for garnish), 24 mint leaves, and basil.
- Cover and let steep for 30 minutes.
- Strain cucumber-herb syrup into a jar, pressing on solids in strainer.
- Fill a 12-oz. glass with ice cubes. Add 2 tablespoons syrup and top with soda water (about 1/2 cup). Stir to combine. Garnish with cucumber slice and sprig of mint. Repeat to make 11 more sodas.
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WATERMELON CUCUMBER SALAD WITH MINT AND BASIL
From rainbowplantlife.com
5/5 (14)Calories 199 per servingCategory Appetizer, Lunch, Side Dish
- Pat dry the cubed watermelon and the sliced cucumbers to remove excess water. This will help the salad be less watery.
- Combine the cubed watermelon, sliced cucumbers, orange segments, sliced apricots, basil, mint, and arugula in a large serving bowl. Toss to combine.
- In a small bowl, whisk together the lemon juice and olive oil until emulsified. Season to taste with sea salt and pepper. Drizzle on top of the salad and toss well to coat all the ingredients.
- Add in the sliced olives and diced avocado and gently toss. Serve immediately.1. NOTE: I recommend (1) dressing only the amount of the salad you plan to eat within a few hours and (2) storing the rest of the salad without the vinaigrette, avocado, and olives. Otherwise, the salad can get too watery as it rests in the fridge.
CUCUMBER SALAD WITH MINT - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory SaladsCalories 108 per serving
- Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
- Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
- Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
- In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.
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