Sentences with phrase «small dice your cucumber»

Not exact matches

Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).

Then small, diced chunks of pineapple, mango, red pepper and cucumber is added giving it sweeter tones.

Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut into small dice 4 roasted red peppers — cut into small dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4 cup Kalamata olives - minced 1 lemon — ... Continued

1/2 head iceberg lettuce, pulled apart 2 ripe tomatoes, chopped 1 cucumber, peeled and diced 1 small sweet onion, chopped 1 carrot, peeled and diced 1 clove garlic, minced 1 tablespoon Dijon mustard Salt to taste 1/4 cup white wine vinegar 3/4 cup olive oil 1/4 cup crumbled Roquefort cheese

1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper

lemon juice • 1 tsp olive oil • 1/3 cup flat leaf parsley, chopped • 1 small Lebanese cucumber, deseeded and diced 1.

cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...

Small tin brine tuna mixed with chopped pickle, celery or cucumber, diced pepper, dash of mustard and tablespoon low - fat yogurt.

Tabbouleh ------ 3/8 cup fine (# 1) bulgur 3 ripe tomatoes, minced 1/2 small onion, minced 3 green onions, minced 2 bunches parsley, minced 1/4 bunch mint, minced 1 large cucumber, diced

Ingredients 150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long -LSB-...]

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste

Once quinoa has cooled, add any combination of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup red wine vinegar Juice of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper flakes (optional)

Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.

Prep the veggies: Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid ® 3 - Speed Hand Blender, and pulse a few times until chopped into a small to medium dice.

3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.

1 small or half a large cucumber (whichever variety you prefer)-- diced 2 large radishes, halved and then sliced 6 - 8 kalamata olives, quartered lengthwise 2 tablespoons chopped fresh basil 1/4 cup crumbled feta Sea salt and pepper (to taste)

ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)

Ingredients: 1 organic tomato, diced 1 1/4 cup organic fresh strawberries, diced 1 mini cucumber sliced, then cut each slice into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine, diced 1/2 avocado, diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette

1 avocado (small), diced 1 tomato (medium), diced (I also added a tiny yellow tomato for color) 1/8 onion, chopped 1/4 cup cucumber, cored and sliced A few sprigs cilantro, chopped 1 Tbsp lemon juice 2 tsp olive oil 1 tsp balsamic vinegar Salt Pepper

Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint

2 peeled and pitted California Avocados 2 peeled cucumbers 1/2 bulb of fennel juice of 1 lime 2 cloves garlic 1/2 cup cilantro 1 small can green chiles (or 1/4 cup diced chiles of your choice)

1 small Granny Smith Apple, 1 lemon / lime, 1 stalk of bok choy and a cucumber diced, 2 handfuls of spinach, a handful of parsley, a handful of cilantro, a handful of dandelion, an inch of ginger root and an inch of turmeric root.

2 pounds conch, diced (cooked diced lobster may be substituted) 1 goat pepper, minced (or substitute any fresh habanero, or even 1 teaspoon habanero hot sauce) 1 small stalk celery, chopped fine 1 medium onion, chopped fine 1/2 green bell pepper, chopped fine 1 small cucumber, peeled and finely diced 2 fresh, ripe tomatoes, finely diced 1/2 cup fresh lime juice or lemon juice Salt to taste

1 large ripe pineapple — peeled, cored and chopped about 4 small or 1 large English cucumbers — peeled and chopped 1 cup pineapple juice — preferably freshly made about 1/2 jalapeno — seeded and diced (see text) 1 tablespoon lime juice 1 - 2 teaspoons sea salt — to taste 1 green onion — chopped 1 handful cilantro leaves, plus more for garnish 3 tablespoons olive oil

Cut the cucumber into small dice.

Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2 red pepper, diced 1/4 cup mild red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted red peppers, diced and pepperoncini's, if desired

lemon juice 2 cloves of garlic, peeled and pressed (or minced) 1 small container full or 2 % plain greek yogurt (8oz) 1/2 of a small cucumber, peeled, seeded and finely diced

1 cucumber, diced 2 large tomatoes, chopped 2 stalks celery, chopped 1 small red onion, diced 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chiffonaded 1 can tomato juice 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 1 lemon, juiced Sea salt, pinch Ground black pepper, pinch 1 red bell pepper, chopped

1 - 2 medium avocados, diced 4 medium tomatoes, diced 3 medium cucumbers, peeled and diced 1 small red onion, diced 2 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil or sunflower seed oil salt to taste fresh black pepper to taste

2 - 3 cups mixed greens (we used assorted baby greens and arugula) 1 small cucumber or 1/2 large, diced 1 peach — we had Colorado peaches and they were just as juicy and amazing as they look!

Cucumber Relish Serves: 1 cup Ingredients 1/2 cup English cucumber, diced 1/2 cup canned hearts of palm, well rinsed and thinly sliced 1 small tomato, seeded and diced 1/4 Read More

cooked small shrimp (often called salad shrimp) 1 rib celery, diced 2 tablespoons diced English cucumber 2 tablespoons diced red onion 1 tablespoon extra virgin olive oil 1 tablespoon rice vinegar 1 1/2 teaspoons white granulated sugar 1/4 teaspoon fine ground sea salt

Cut the cucumber into small dice.

-3 cloves garlic, minced -1 small onion, diced -1 cucumber, diced -1 small yellow squash, diced -1 small zucchini, diced -1 tomato, diced -1 hot pepper, minced -1 cup uncooked wheat berries -2 cups water / homemade vegetable broth -2 tsp oregano - 1/2 tbsp chili powder - 1/2 tsp white pepper -2 organic * apples, diced

Save Print Cucumber Relish Serves: 1 cup Ingredients 1/2 cup English cucumber, diced 1/2 cup canned hearts of palm, well rinsed and thinly sliced 1 small tomato, seeded and diced 1/4 cup apple cider vinegar 2 tablespoons green onions or scallions, chopped ⅛ teaspoon Sweetleaf stevia Instructions Mix well and let stand at least 5 minutes or cover and chill up to one day.

per person) 2 tablespoons of extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt and pepper to taste 1 head of red or green leaf lettuce or 6 - 8 cups of mixed greens 1 cucumber, sliced 2 tomatoes, sliced or chopped (or 1 cup cherry tomatoes) 1 cup hazelnuts

200g millet 4 tbsp extra virgin olive oil, plus extra to serve Half a cucumber, peeled, deseeded and very finely diced 1 large bunch parsley, finely chopped 1 large bunch mint, finely chopped Juice of 1 lemon 1 small red onion, finely chopped 4 tomatoes, deseeded and finely diced 2 tbsp chopped pistachios 1⁄2 tsp ground allspice 500g mixed heirloom tomatoes, halved or quartered according to size, to serve