Caribbeancucumbersalad Recipes

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QUICK AND SPICY CUCUMBER SALAD



Quick and Spicy Cucumber Salad image

A refreshing spicy and crunchy taste, this cucumber salad is marinated with lime juice, habanero pepper, garlic, salt, pepper and a little bit of Caribbean love. A Caribbean way to create quick and easy salads.

Provided by Gemma

Time 10m

Number Of Ingredients 7

2 young cucumbers (cut into thin slices)
1 garlic clove (crushed)
1 scallion (sliced thin)
Pinch of sea salt
Pinch of freshly ground pepper
1 hot pepper (seeded, thinly sliced (Habanero or Scotch Bonnet))
Juice of 1 - 2 limes

Steps:

  • Place the cucumber slices in a large bowl with the garlic, scallion and hot pepper. Add salt, pepper and lime juice last. Gently mix well. Store in refrigerator until serving time.
  • Bring to room temperature and serve.

Nutrition Facts : ServingSize 1 grams

EASY CUCUMBER SALAD RECIPE



Easy Cucumber Salad Recipe image

This easy cucumber salad recipe is refreshing and a great accompaniment to grilled meat, poultry, and seafood.

Provided by Gemma

Categories     Salad     Side Dish

Number Of Ingredients 6

1 - 2 large cucumbers
1 red onion sliced
1/3 cup coconut vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon Noubess Garlic and Herb Seasoning

Steps:

  • Slice each the cucumber in 1/4 inch slices and add to a large bowl.
  • Add in the sliced red onion and toss to combine.
  • In a small bowl whisk together the coconut vinegar, water, sugar, and Noubess Garlic and Herb Seasoning
  • Pour the dressing mixture over the cucumber and onion and toss to combine.
  • Store in the fridge until you're ready to serve.

Nutrition Facts : Calories 56 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

CARIBBEAN CHICKEN SALAD



Caribbean Chicken Salad image

With just a few things done ahead of time, your dinner can be a breeze.

Provided by Marcy Dzurisin

Categories     Salad

Time 2h45m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Steps:

  • Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  • In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
  • In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
  • Preheat the grill for high heat.
  • Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
  • Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g

CATALINA CARIBBEAN SALAD



CATALINA Caribbean Salad image

Love coconut shrimp? Then this island-inspired salad, featuring mango, cooked shrimp and flaked coconut, is right up your alley.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 5

8 cups torn mixed salad greens
1 lb. cooked cleaned medium shrimp
1 mango, peeled, cut into chunks
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup KRAFT Classic CATALINA Dressing

Steps:

  • Toss first 4 ingredients in large bowl.
  • Add dressing; mix lightly.
  • Serve immediately.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 220 mg, Sodium 720 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 22 g, Protein 26 g

CARIBBEAN CUCUMBER SALAD



Caribbean Cucumber Salad image

I like this salad in the summer with our BBQ evenings. It is tart and a little hot. If you don't do hot so well, use one pepper.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 5

2 large cucumbers, peeled
1 teaspoon salt
2 small chili peppers, seeded and minced (I use jalapeno)
3 teaspoons fresh lime juice
1 garlic clove, minced

Steps:

  • Slice the cucumbers lengthwise and remove seeds with a spoon or melon baller.
  • Slice each half into 1/2 inch slices.
  • Place in a bowl and sprinkle with the salt.
  • Toss gently and let sit for 30 minutes.
  • Drain well.
  • Place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic.
  • Toss well.
  • Cover and let sit at room temperature for 1 hour before serving.

Nutrition Facts : Calories 65.5, Fat 0.5, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 15.7, Fiber 2.2, Sugar 7.3, Protein 2.8

CARIBBEAN CRAB PASTA SALAD



Caribbean Crab Pasta Salad image

This is made with imitation crabmeat. Haven't tried it with the real thing, but it might be even better. Chill time is 2 hours.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups uncooked rotelle pasta
1 (8 ounce) package refrigerated flake-style imitation crabmeat
1 medium red bell pepper, sliced into thin strips
1 mango, peeled,seeded,and cubed
1 jalapeno pepper, seeded,and finely chopped
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
salt

Steps:

  • To make honey lime dressing: add all dressing ingredients to a small bowl; stir to mix well; set aside.
  • Cook pasta according to the package directions; rinse and drain.
  • In a mixing bowl, add cooked pasta, crabmeat, bell pepper, mango, jalapeno pepper, and cilantro; stir to mix.
  • Pour dressing over pasta salad and gently toss to coat.
  • Season with salt and pepper to taste if needed; cover and chill 2 hours before serving.

CARIBBEAN CRABMEAT SALAD



Caribbean Crabmeat Salad image

This tart, sweet salad adds a delightful blend of colors and flavors to any table. -Patrisha Thompson, Sterling, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 13

3 cups uncooked tricolor spiral pasta
1 can (20 ounces) pineapple tidbits, drained
3/4 pound imitation crabmeat, chopped
1 large sweet red pepper, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon grated lime zest
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro., Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 148 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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