Savory Cucumber Salad Recipes

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SAVORY CUCUMBER SALAD



Savory Cucumber Salad image

I created this sour cream based recipe after trying several made with mayo, which I am not a fan of. This is a flavorful dish!

Provided by NoRainOnMyParade

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h25m

Yield 12

Number Of Ingredients 11

3 large cucumbers, sliced
⅛ teaspoon salt, or as needed
1 ¼ cups sour cream
¾ bunch green onions (white and pale green parts only), chopped
¼ cup white sugar
2 tablespoons apple cider vinegar
2 cloves garlic, or more to taste, minced
¼ teaspoon dried dill weed
⅛ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Spread a paper towel over a large platter. Arrange cucumber slices in a single layer atop the paper towel. Sprinkle 1/8 teaspoon salt over the cucumber slices; refrigerate at least 2 hours and up to 6 hours.
  • Mix sour cream, green onions, white sugar, apple cider vinegar, garlic, dill, paprika, 1/8 teaspoon salt, and black pepper together in a bowl; refrigerate at least 1 hour and up to 4 hours.
  • Pour sour cream sauce over the cucumbers and stir gently to coat.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 9 g, Cholesterol 10.5 mg, Fat 5.1 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 65.1 mg, Sugar 5.7 g

CANTALOUPE AND CUCUMBER SALAD



Cantaloupe and Cucumber Salad image

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Categories     Bon Appétit     Salad     Fruit     Cantaloupe     Cucumber     Melon     Chile Pepper     Cardamom     Seed     Side     Summer

Yield 4 servings

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)
Ingredient Info
Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Steps:

  • Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
  • To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

SAVORY CUCUMBER SANDWICHES



Savory Cucumber Sandwiches image

Italian salad dressing easily flavors this delicious cucumber sandwich recipe. Serve them as an appetizer for a holiday party or with tea as a snack. -Carol K Henderson, Chagrin Falls, Ohio

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 15m

Yield 3 dozen.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 envelope Italian salad dressing mix
36 slices snack rye bread
1 medium cucumber, sliced
Snipped fresh dill, optional

Steps:

  • In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix. Refrigerate for 1 hour. , Just before serving, spread over each slice of rye bread; top each with a cucumber slice. If desired, sprinkle with dill.

Nutrition Facts : Calories 62 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 149mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

SAVORY PEACH AND CUCUMBER SALAD



Savory Peach and Cucumber Salad image

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.

Provided by Sara Kramer

Categories     Bon Appétit     Salad     Side     Cucumber     Peach     Avocado     Coriander     Sesame     Cumin     Cardamom     Summer     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 17

1/3 cup raw pumpkin seeds
1 tablespoon plus 1/4 cup olive oil
Kosher salt
1 cardamom pod
1 whole clove
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 serrano chile, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
3 tablespoons (or more) fresh lemon juice
2 medium Persian cucumbers, cut into 1-inch pieces
4 medium yellow peaches, cut into 1-1 1/2-inch pieces
1 avocado, cut into 1-inch pieces
1 teaspoon toasted sesame seeds
A spice mill or mortar and pestle

Steps:

  • Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5-7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
  • Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
  • Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
  • Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

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