Cucumber Salad With Oranges And Mint Recipes

Steps:

• Place the cucumbers in a large ziptop bag and smash them with a heavy skillet. Chop into 3/4-inch pieces, place in a colander with a pinch of salt and let sit for 30 minutes.
• Meanwhile, in a large bowl, combine the lemon juice and onion and let sit until the cucumbers are ready.
• Add the cucumbers to the bowl with the onion. Toss with the mint, olive oil, za'atar, radishes and a few turns of pepper. Refrigerate for at least 30 minutes before serving.

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to coat.

Steps:

• In a large bowl, combine cucumber, oranges, mint, vinegar, and oil.
• Toss to combine.
• Season, to taste, with salt and black pepper.

Steps:

• Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
• In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
• Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

Steps:

• On two salad plates, arrange the lettuce, orange sections and cucumber. In a small bowl, whisk the orange juice, honey, oil and vinegar. Drizzle over salads.

Steps:

• Peel oranges, and cut section in half and separate.
• Wash, trim and thinly slice the cucumber; mince the onion.
• Whisk vinegar, orange juice and olive oil in bowl. Chop mint; add with oranges and cucumbers. Mix well.

Steps:

• Combine the cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
• In a small bowl, whisk the orange juice through paprika until emulsified.
• Season with salt and pepper and pour over salad.
• Serve immediately or marinade covered, in refrigerator for 1-2 hours.
• Toss before serving and garnish with toasted nuts.