Cucumber Squash Salad Recipes

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CUCUMBER & SQUASH SALAD



Cucumber & Squash Salad image

I developed this recipe one summer when I had too many summer squash and needed a different, tasty way to use them. It's an easy, quick salad lunch. -Jacqueline Miller, Wooster, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tablespoons chopped green onion
1 tablespoon shredded Parmesan cheese
Dash crushed red pepper flakes
2 tablespoons prepared Italian salad dressing

Steps:

  • In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD



Refreshing Spaghetti Squash and Cucumber Salad image

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!

Provided by Wei Zheng

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 11

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
  • Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
  • Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
  • Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g

SWEET & SOUR SQUASH SALAD



Sweet & Sour Squash Salad image

This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch salad dressing mix
1/4 to 1/2 teaspoon pepper
1/8 teaspoon salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
2 celery ribs, chopped
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper

Steps:

  • For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.

Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

CUCUMBER-ZUCCHINI SALAD



Cucumber-Zucchini Salad image

Typical Salad from the Ivory Coast!For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.

Provided by Rita1652

Categories     Onions

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced (optional)
1/3 cup vinegar
1/4 cup sugar
1/2 tablespoon salt
1 teaspoon coarse black pepper, fresh cracked
1 pinch red pepper flakes

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.

Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Sodium 589, Carbohydrate 14.3, Fiber 1.3, Sugar 11.6, Protein 1.5

CUCUMBER, CANTALOUPE, AND SQUASH SALAD



Cucumber, Cantaloupe, and Squash Salad image

Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 11

1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

Steps:

  • Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
  • Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
  • Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

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Top Asked Questions

How to cook squash and zucchini salad?
Directions. Toss yellow squash and zucchini with salt in a large bowl. Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes. Divide squash salad over 4 plates.
How to cook squash salad with prosciutto?
Directions. Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes. Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.
Is cucumber salad with sour cream good for You?
It’s especially good during the summer when the cucumbers are fresh-picked from the garden. Cucumber salad with sour cream is the perfect summer dish. —Pamela Eaton, Monclova, Ohio Cucumbers are my very favorite garden vegetable, so I use this recipe often. I got it from a friend years ago.
How to cook spaghetti squash squash and tomatoes?
Directions. Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper;

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