Creamy Cucumber Zucchini Salad Recipes

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

ZUCCHINI CUCUMBER SALAD

Steps:

• Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

CUCUMBER SALAD

Steps:

• In a small bowl, whisk together sour cream, dill, salt, pepper, and vinegar.
• Thinly slice the cucumber and red onion. Use a mandoline if you have one to make quick work of this step.
• Place the sliced cucumber and red onion in a medium serving bowl and toss with the dressing. Check for seasoning and add additional salt and/or pepper if needed.
• Refrigerate for up to 3 days or serve immediately. Garnish with additional fresh dill if desired.

CREAMY CUCUMBER SALAD

Steps:

• Slice the cucumbers really thinly. I used a food processor to get the result you see on my step by step pictures above. Alternatively, slice with a sharp knife. Peel the cucumber, if you prefer this.
• Give all the dressing ingredients into a bowl and combine well. Add the cucumbers, onions, and dill and toss everything.

ZUCCHINI CUCUMBER SALAD

Steps:

• In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
• Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
• Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
• Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.

CREAMY CUCUMBER, TOMATO AND CORN SALAD (V + GF + DF)

Steps:

• Place chickpeas, corn, cucumber, cherry tomatoes, red onion and parsley in large bowl. Stir gently to combine.
• Whisk vegan sour cream, lemon juice, salt and dill in small bowl.
• Pour over ingredients in your large bowl. Stir gently to combine.
• Chill in fridge or serve immediately.

CUCUMBER-ZUCCHINI SALAD

Steps:

• Arrange in alternate layers cucumber, zucchini & onions.
• Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
• Drain any water formed from cucumbers before adding the dressing.
• Allow vegetables to marinate in the dressing at least 1 hour before serving.

ZUCCHINI AND CUCUMBER SALAD

Steps:

• In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
• For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
• Makes 5 servings.

CREAMY CUCUMBER PASTA SALAD

Steps:

• Combine all dressing ingredients in a small bowl and mix well. Set aside.
• Thinly slice onion and place in a bowl of cold water. (see note)
• Cook pasta al dente according to package directions. Run under cold water to stop cooking.
• Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.
• Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

CREAMY CUCUMBER TAHINI SALAD DRESSING (VEGAN)

Steps:

• Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any seasoning to taste, and then chill until ready to serve. Like most dressings, the flavor gets even better the longer it sits, and it also thickens a bit. (Feel free to add a splash of water if you need to thin it out later.)
• Store any leftovers in an airtight container in the fridge for up to a week.

ZUCCHINI NOODLES + AVOCADO-CUCUMBER SAUCE

Steps:

• Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
• For the puree, place all ingredients into a food processor/blender and process until creamy, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.
• Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
• Serves 2