Cucumber And Zucchini Salad Recipes

ASIAN CUCUMBER-ZUCCHINI SALAD

Steps:

• Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
• Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
• In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.

ZUCCHINI AND DILL SALAD

Steps:

• In a large bowl, mix together all ingredients. Taste and season as necessary. Store in an air-tight container in the fridge for up to two days. The salad will produce extra liquid while being stored- if you don't want the extra liquid you can use a strainer).

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.

HEAVENLY ZUCCHINI SALAD

Steps:

• In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

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.

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.

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.

CUCUMBER AND ZUCCHINI CARPACCIO SALAD RECIPE

Steps:

• Combine olive oil, lemon juice, rice wine vinegar, mint, dill, and Italian parsley in a medium bowl and whisk together to combine. Set aside.
• Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices.
• Sprinkle slices lightly with kosher salt. Drizzle 3 Tablespoons of dressing over the slices. Sprinkle with crumbled feta, walnuts, and fresh cracked black pepper.
• Serve immediately. (If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add dressing at last moment.)

CUCUMBER ZUCCHINI SALAD

Steps:

• Using a mandoline or a sharp knife, cut the cucumber and zucchini into very thinly sliced rounds. When you are finished slicing, you should have about 2 cups of cucumber and 1½ cups of zucchini.
• In a medium size bowl, toss the cucumber and zucchini slices with the onion and salt, allow this mixture to sit for 30 minutes, then transfer it to a colander to drain off the excess liquid. Return the veggie mixture to the bowl and set aside.
• Next, combine the vinegar, sugar, and red pepper flakes, whisking or stirring until the sugar has dissolved. Then pour this mixture over the veggie mixture, tossing the veggies to coat them evenly.
• Chill the salad for at least 30 minutes in the refrigerator. Be sure to drain off any excess liquid once again, before serving.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE

Steps:

• In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.