MINT, LIME & CUCUMBER SALAD
This Thai-inspired side is superhealthy and low fat to boot
Provided by Lulu Grimes
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Finely slice half of the cucumber into a large bowl. Cut the skin off the lime, then cut out the segments. Add these to the bowl and squeeze any juice out of the bit left in the middle. Add the vinegar and sugar, cover and leave in the fridge.
- When ready to serve, slice and add the remaining cucumber, the mint and the chilli and toss together. Season with salt and a touch more vinegar if you like.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
CHILLED MELON, CUCUMBER AND MINT SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
MINT, LIME & CUCUMBER SALAD
This Thai-inspired side is superhealthy and low fat as well. Goes well with grilled chicken and ribs as a BBQ side dish.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Finely slice half of the cucumber into a large bowl. Cut the skin off the lime, then cut out the segments. Add these to the bowl and squeeze any juice out of the bit left in the middle. Add the vinegar and sugar, cover and leave in the fridge.
- When ready to serve, slice and add the remaining cucumber, the mint and the chili and toss together. Season with salt and a touch more vinegar if you like.
CUCUMBERS WITH FETA, MINT AND SUMAC
Garden-grown summer cucumbers are ideal for this easy salad, but even hothouse cucumbers are vastly improved with this zesty treatment. The sumac powder can be found at Middle Eastern groceries or online spice emporiums. Sumac adds a pleasant sour flavor that lemon juice alone does not provide. To keep the cucumbers crisp, don't dress them more than 30 minutes before serving.
Provided by David Tanis
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.
- Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 423 milligrams, Sugar 3 grams
CUCUMBER-MINT SALAD
Make and share this Cucumber-Mint Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4
Number Of Ingredients 7
Steps:
- Peel cucumber and chop into 1/4-inch cubes.
- Combine all ingredients in bowl and mix.
- Serve at room temperature.
Nutrition Facts : Calories 26.5, Fat 0.1, Sodium 293.9, Carbohydrate 5.8, Fiber 0.7, Sugar 3.1, Protein 0.7
MINTY WATERMELON-CUCUMBER SALAD
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. -Roblynn Hunnisett, Guelph, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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