Tacocucumbersalad Recipes

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TACO-CUCUMBER SALAD

I'm living in France right now, and my parents sent me a care package including taco seasoning mix! Tonight I was trying to figure out what to do with the 2 cucumbers someone sold me by mistake (I guess when you run out of courgettes you just sell cucumbers?!?!) because I'm not a big cucumber fan. I figured it couldn't hurt. Mmm. Tangy. Warning: do not try this if you don't like sour. I didn't add any sugar at all. Warning 2: I don't measure, I eyeball. I'll list ingredients, but it's up to you how much to add.

Provided by Sheepie87

Categories     Vegetable

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3



Taco-Cucumber Salad image

Steps:

  • Peel and slice cucumbers very thinly. Oscar Wilde-style thin, people.
  • Add taco mix and lemon juice.
  • Mix. Chill. Enjoy.

Nutrition Facts : Calories 48.1, Fat 0.3, SaturatedFat 0.1, Sodium 6.1, Carbohydrate 11.9, Fiber 1.6, Sugar 5.3, Protein 2

2 cucumbers (burpless, if possible)
1 tablespoon taco seasoning mix
1/2 lemon, juice of

CUCUMBER SALAD

This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!

Provided by Rita1652

Categories     Lunch/Snacks

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7



Cucumber Salad image

Steps:

  • Mix cucumbers and onions together.
  • Mix rest of ingredients together in a closed bowl and give a shake.
  • Add to cucumbers, chill till very cold & serve.

2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill

TACO BURGERS WITH CUCUMBER SALAD

Combine two favorite foods for one dish everyone in the family is sure to love in this Taco Burgers with Cucumber Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Number Of Ingredients 10



Taco Burgers with Cucumber Salad image

Steps:

  • In a medium bowl, whisk sugar into jalapeno liquid until dissolved. Cut 4 slices tomato and reserve for burgers. Cut remaining tomato into 3/4-inch pieces and add to dressing. Stir in cucumber and onion. Season with salt and pepper.
  • In another medium bowl, combine beef and chili powder. Form into 4 patties and season with salt and pepper. In a large nonstick skillet, cook burgers over medium-high until cooked through, about 8 minutes total, flipping once. Serve burgers on buns with tomato slices, pickled jalapenos, and shredded lettuce, alongside cucumber salad.

Nutrition Facts : Calories 347 g, Fat 16 g, Fiber 2 g, Protein 23 g, SaturatedFat 6 g

3/4 teaspoon sugar
1/3 cup sliced pickled jalapenos, plus 2 tablespoons liquid
1 large tomato
1 cucumber, thinly sliced into half-moons
1/2 medium red onion, sliced
Coarse salt and ground pepper
1 pound ground beef
1 teaspoon chili powder
4 hamburger buns, split
1/4 head iceberg lettuce, shredded

THAI CUCUMBER SALAD

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Serves 2 to 4; Makes about 2 1/2 cups

Number Of Ingredients 8



Thai Cucumber Salad image

Steps:

  • Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
  • Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

1/2 cup unseasoned rice vinegar
2 tablespoons sugar
Kosher salt
1 English cucumber (12 ounces), thinly sliced (2 1/2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1 Thai chile, thinly sliced (seeded for less heat, if desired)
1/4 cup roasted unsalted peanuts, roughly chopped
1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

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