Thai
Salad
(rawfamily.com)
4 large
cucumbers
Juice of 1 large lemon
1 bunch cilantro
1 medium onion diced
3 teaspoons hot curry powder
1 teaspoon salt (or to taste)
3 Tablespoons honey
1/4 cup olive oil
1 cup sunflower seeds (soaked for 2 hours)
Peel and
slice the cucumbers into thin circles and transfer to a bowl.
Finely
chop the cilantro and mix with the cucumbers. Add the onion, lemon
juice, and
olive oil.
Add the rest of the ingredients and mix well.
Serves 5-8
Sweet
Cucumber Salad (Cook’s
Garden)
This
light vinaigrette with a dash of sugar is just the right blend to
highlight seedless Cucumbers and will make a perfect accompaniment
to sushi or other oriental fare.
2
Orient Express (or Armenian) Cucumbers
1/8 cup rice wine vinegar
1/4 cup extra virgin olive oil
1 tablespoons sugar
1 tablespoon soy sauce
Freshly ground pepper
Thinly slice two cucumbers and place in
bowl along with 1/8 cup rice wine vinegar, 1/4 cup extra virgin
olive oil, 1 tablespoons sugar, 1 tablespoon soy sauce and freshly
ground pepper. Garnish with fresh chopped dill and allow cucumbers
to marinate an hour or more before serving.
DILLED
TUNA-CUCUMBER SALAD
(Bon Appétit
Light And Easy
)
Serve
on a bed of lettuce with dill sprigs and sliced ripe tomatoes or
pile onto whole wheat bread with crisp lettuce for a satisfying
sandwich.
1 6 1/8-ounce
can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard
Combine all
ingredients in small bowl. Mix well. Season generously with
pepper. Serve salad chilled.
Serves 2.
Bruschetta with
Tomatoes, Cucumbers, and Basil
(bigoven.com)
Makes
15 to 20
3 large ripe tomatoes, seeded and chopped
½ large red onion, cut into 1/4-inch dice
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup fresh basil leaves, shredded
Coarse
salt and freshly ground pepper
¼
cup extra-virgin olive oil, plus more for brushing
1 tablespoon red-wine vinegar
1
baguette
2-3
peeled garlic cloves, for rubbing
In
a large bowl, combine tomatoes, onion, cucumber, and basil; season
lightly with salt and pepper. Add olive oil and vinegar, and toss
well to combine. Let stand at room temperature for at least 1 hour
but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into
1/2-inch-thick slices. Brush both sides of each slice lightly with
olive oil; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only.
Sprinkle with salt and pepper, and top with tomato mixture. Let
stand a few minutes to allow juices to soak into bread before
serving.