ZUCCHINI CUCUMBER SALAD
This raw zucchini cucumber salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.
Provided by Liz DellaCroce
Categories Salad
Time 5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 94 kcal, Carbohydrate 7.1 g, Protein 1.9 g, Fat 7 g, SaturatedFat 0.9 g, Sodium 367 mg, Fiber 1.8 g, Sugar 3.8 g, UnsaturatedFat 6.1 g, ServingSize 1 serving
ZUCCHINI CUCUMBER SALAD
This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.
Provided by Vickie Spencer
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.
Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g
SHRIMP SALAD WITH ZUCCHINI AND BASIL
Steps:
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
- Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
SHRIMP SALAD WITH ZUCCHINI AND BASIL
Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.
Provided by NurseJaney
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
- Whisk in oil, then basil.
- Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
- Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
- Drain well.
- Transfer to large bowl.
- Add 1/3 cup of dressing and toss to coat.
- Season to taste with salt and pepper.
- Toss greens in large bowl with enough dressing to coat.
- Divide greens among 4 plates.
- Arrange shrimp and zucchini atop greens.
- Pass Parmesan cheese separately if desired.
Nutrition Facts : Calories 387.8, Fat 29.4, SaturatedFat 4.2, Cholesterol 172.5, Sodium 412.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.2, Protein 24.9
CUCUMBER SHRIMP SALAD
I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.
Provided by Ms B.
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain shrimp - blot dry with papertowels to remove excess water.
- Slice the cucumbers thinly.
- In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
- Chill 20 minutes.
- Garnish with peanuts, parsley, and/or green onions just before serving.
CUCUMBER-ZUCCHINI SALAD
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
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 TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Provided by Dan Zahra
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g
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