Lemon And Cucumber Salad Recipes

LEMON ZUCCHINI AND CUCUMBER SALAD

Steps:

• Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
• In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.

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.

LEMONY CUCUMBER COUSCOUS SALAD

Steps:

• Bring a pot of water to a boil. Add the couscous and continue to boil for about 5 minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
• Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
• Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
• Chop the cucumber into quarter-rounds and roughly chop the parsley.
• Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

LEMON CUCUMBER SALAD

Steps:

• In the small bowl, whisk together the lemon rind, lemon juice, olive oil, vinegar, sea salt and black pepper.
• In the medium bowl, stir the cucumbers, bell pepper, onion, and parsley. Drizzle the vinaigrette over the salad and toss to combine. Serve chilled or at room temperature.

LEMON AND CUCUMBER SALAD RECIPE

Steps:

• To prepare this easy salad, wash the cucumbers and chop them into thin slices.
• In a small bowl, mix the lemon juice and olive oil and use them as a dressing.
• Transfer the diced cucumbers in a bowl and pour the dressing over them. Toss well.
• Add salt and black pepper as per your taste. Garnish with lime zest and spring onions and serve.

EASY LEMONY-DILLY CUCUMBER SALAD

Steps:

• Whisk together the lemon zest, lemon juice, dill, and sugar in a bowl until the sugar has dissolved. Stir in the mayonnaise until smooth; fold in the diced cucumber. Let stand 10 minutes before serving.

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION

Steps:

• Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
• Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

TOMATO AND CUCUMBER SALAD RECIPE WITH LEMON

Steps:

• Prepare the lemons. Here's how to cut the lemons into pretty segments. Be sure to save the scraps to use later to drizzle any excess juice over the salad.
• Combine the salad ingredients. In a large serving bowl, combine the lemon segments, tomatoes, cucumber, onion and basil.
• Add the dressing and serve. Drizzle the salad with any excess lemon juice from the scraps. (Use as much or as little as you'd like.) Then drizzle with the vinegar and extra virgin olive oil. Toss, and season to taste with salt and pepper. (Here's How.) Serve cold.