Cucumber And Lavender Salad Recipes

CREAMY CUCUMBER SALAD

Creamy Cucumber Salad image

This crisp and creamy cucumber salad recipe is simple and incredibly refreshing! It makes a great appetizer or side dish all summer long.

Provided by Natasha Bull

Categories Salad

Time 40m

Number Of Ingredients 8

Ingredients

1 English cucumber (sliced thin)
1 generous pinch salt
1/2 cup sour cream
1 teaspoon white vinegar
1 teaspoon white sugar
1 tablespoon fresh dill (chopped)
Pepper (to taste)
3-4 tablespoons red onion (chopped finely)

Steps:

Slice the cucumber thin. I did this quickly using my mandoline (I cut it into 2mm slices - 1.5mm or 1/16 inch works too depending on what model you have). Add the cucumber slices to a colander and sprinkle them with salt (about 1 teaspoon) and toss with your hands to evenly distribute it. Place colander in the sink or on a plate to catch the water that will be released. Let it sit for about 30 minutes.
Meanwhile, make the dressing by adding the sour cream, vinegar, sugar, dill, and pepper to a bowl. Taste & adjust as needed. If you prefer less sweetness, use half the suggested sugar amount. Refrigerate dressing until needed.
Chop the onion and add it to a salad bowl.
Once the cucumber is ready, give it a quick rinse in cold water and then thoroughly dry it using paper towel. Add it to the salad bowl and toss it with the dressing. It should still be salty enough, but if not, add more salt prior to serving. I recommend eating this salad within a short time of making it because it does go more watery the longer you leave it, but you can chill it for 15 minutes or so prior to serving if you wish.

Nutrition Facts : Carbohydrate 5 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 25 mg, Fiber 1 g, Sugar 3 g, Calories 74 kcal, ServingSize 1 serving

CUCUMBER, YOGURT AND DILL SALAD

Cucumber, Yogurt and Dill Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cucumbers, cut into 2-inch-long pieces
1 small red onion, sliced
Kosher salt and freshly cracked black pepper
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons hot sauce
1 clove garlic, grated or minced
1/3 cup finely chopped fresh dill

Steps:

Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

CUCUMBER AND LAVENDER SALAD

Cucumber and Lavender Salad image

This lovely salad would be wonderful on a bed of heirloom oak leaf lettuce with a bit of the vinaigrette drizzled over all. Recipe is an adapted one from California restauranteur and cookbook author Jesse Cool.

Provided by BecR2400

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large organic cucumber, very thinly sliced
1 organic red onion
1/2 organic red bell pepper, thinly sliced
1/4 cup seasoned rice wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh lavender
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

In a large bowl, combine the cucumber, onion, and bell pepper.
In a small bowl, whisk together the vinegar, oil, lavender, garlic, salt, and black pepper.
Drizzle the dressing on the cucumber mixture and let stand for at least 10 minutes.
Kitchen tips: If you like, peel the cucumbers, and if you want a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.

Nutrition Facts : Calories 87.8, Fat 6.9, SaturatedFat 1, Sodium 293.6, Carbohydrate 6.7, Fiber 1.1, Sugar 3.1, Protein 0.9

CUCUMBER SALAD WITH YOGURT

Cucumber Salad with Yogurt image

This is my kids' favorite cucumber salad. Sometimes I add even more yogurt. They literally are slurping up the dressing. If I make it for adults, I add fresh dill but my kids sadly don't like anything green in their salads.

Provided by barbara

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

1 large English cucumber, peeled and thinly sliced
1 (5 ounce) container plain yogurt, or more to taste
2 teaspoons white sugar
1 tablespoon cider vinegar
½ teaspoon salt

Steps:

Combine cucumber, yogurt, sugar, vinegar, and salt in a bowl. Mix to combine. Taste and adjust seasoning to your liking.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 6.4 g, Cholesterol 2.1 mg, Fat 0.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 317.1 mg, Sugar 4.6 g

YUMMY LAVENDER FRUIT SALAD

Yummy Lavender Fruit Salad image

Yummy fresh fruit, warm lavender flavors and sweet agave nectar sauce with crisp mint leaves to put that edge on the whole salad really come together to make a really wonderful salad! And although I made the salad with agave necter, you can actually use honey if you would like and if you can not find lavender - no worries! Just substitute 1/4 cup coarsley shopped fresh mint.

Provided by browneyes315

Categories Fruit

Time 25m

Yield 1 Bowl, 4-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons honey or 2 tablespoons agave nectar
3/4 teaspoon dried lavender
1/8 teaspoon fresh ground pepper
1 tablespoon fresh lime juice
1 peach, -sliced into 1/2-in . thick wedges
1 nectarine, sliced into 1/2-in . thick wedges
1 large plum, sliced into 1/2-in . thick wedges
1 cup raspberries
1 cup blackberry
3/4 cup blueberries
1 tablespoon small whole mint leaf

Steps:

1. Make sauce: Combine agave nectar or honey, 1/3 cup water, lavender, pepper & a pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until agave/honey has dissolved. Remove from heat and cover. Let steep for about 15-20 minutes. Strain into a bowl and discard lavender and stir in lime juice.
2. Add peach, nectarine, and plum to sauce and toss well. Add berries and mint and toss gently to combine. Refridgerate 1 hour or until chilled.
3. Serve & enjoy!

Nutrition Facts : Calories 113.9, Fat 0.7, Sodium 1.6, Carbohydrate 28.3, Fiber 5.9, Sugar 21.2, Protein 1.9

CUCUMBER SALAD

Cucumber Salad image

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming skins - you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

Provided by Dawn Perry

Categories easy, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup buttermilk
3 tablespoons whole-milk plain or Greek yogurt
3 tablespoons lemon juice
1 1/2 tablespoons poppy seeds
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
1/4 teaspoon black pepper
1 1/2 pounds cucumbers, thinly sliced
4 scallions, green and white parts, thinly sliced

Steps:

In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

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