Zucchini And Cucumber Salad Recipes
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
CUCUMBER TOMATO SALAD ZUCCHINI AND BLACK OLIVES
I love healthy food of all kinds, this salad has everything I love. This is healthy and so good for you, will be making this salad many times over. Enjoy. recipe and photo from All recipes.
Provided by Eileen Hineline
Categories Other Salads
Time 1h
Number Of Ingredients 15
Steps:
- 1. 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.
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
ZUCCHINI AND CUCUMBER SALAD
Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.
Provided by Sharon123
Categories Southwestern U.S.
Time 10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
- For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
- Makes 5 servings.
Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1
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
ASIAN CUCUMBER-ZUCCHINI SALAD
Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 5
Number Of Ingredients 6
Steps:
- Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
- Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
- In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 470 mg, Sugar 2 g
SUMMERTIME CUCUMBER-ZUCCHINI SALAD
Make and share this Summertime Cucumber-Zucchini Salad recipe from Food.com.
Provided by diner524
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For the dressing: Dissolve sugar in hot water then blend with the vinegar, salt, and peppers. .
- Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly and 2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
- Drain any water formed from cucumbers before adding the dressing.
- Allow vegetables to marinate in the dressing at least 1 hour before serving.
- Serve with meat, fish, or poultry.
Nutrition Facts : Calories 48.2, Fat 0.2, SaturatedFat 0.1, Sodium 879.3, Carbohydrate 10.9, Fiber 1, Sugar 8.9, Protein 1.1
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
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4.4/5 (56)Total Time 5 minsCategory SaladCalories 94 per serving
- 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.
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