In a bowl, combine 1 finely chopped onion, 1 finely chopped tomato, 1 finely
chopped small cucumber, 1 finely chopped small green capsicum, 1/4 cup cooked kidney beans / rajma chopped fine or lightly crushed, finely chopped coriander leaves, 1 - 2 tbsp grated paneer or cheese, 1/4 tsp roasted cumin pwd, 1/2 tbsp lemon juice, paprika and salt to taste.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1
small bell pepper — seeded and roughly
chopped 1 medium
cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4
small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
Chop coriander leaves and sun - dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin sli
Chop coriander leaves and sun - dried tomatoes into
small pieces, then
chop the cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then chopping the harder part into thin sli
chop the
cucumber into quarters length - ways before slicing out the seedy middle of each quarter and then
chopping the harder part into thin slices.
Just before they finish cooking
chop the
cucumber and tomatoes into
small pieces and stir the dressing together.
* 1
small garlic clove * 2 medium
cucumbers (1 pound total), divided * 1 1/2 cups plain Greek - style yogurt * 2/3 cup
chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut into 1 - inch chunks (6 cups) * 2 tablespoons fresh lime juice * Flaky sea salt such as Maldon
Superfood Smoothies 1 C greens (any combo of spinach, beet greens, kale or swiss chard), washed and
chopped 1/3
cucumber (about 4 - 5 thick slices), sliced and quartered 1
small beet, peeled and finely grated (use a microplane!)
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).
For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long
cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves,
chopped — a
small bunch of coriander,
chopped — salt
1 large (12.5 ounce)
cucumber 1
small bunch of dill, stems and leaves,
chopped finely (about 1 generous tablespoon) 1 tablespoon sherry vinegar 3/4 teaspoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Ingredients 2 1/2 -3 pounds sliced, peeled
cucumbers (weight after peeling) 1
small yellow onion,
chopped fine 16 ounces (one co...
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into
small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and
chopped (reserve a few for garnish) 1 - 3 English
cucumbers, for serving, optional
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup
chopped fresh cilantro 3 green onions, thinly sliced 1/2
cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1
small handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish
for the noodle bowls: cooked somen noodles, prepared according to package instructions
cucumbers, sliced thin green scallions,
small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar
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.
Chop the carrots,
cucumbers and chicken breast also in
small pieces.
1/2 a large, seedless English
cucumber (about 6 to 7 ounces),
chopped 1/2 a green bell pepper,
chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4
small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
Small tin brine tuna mixed with
chopped pickle, celery or
cucumber, diced pepper, dash of mustard and tablespoon low - fat yogurt.
-LSB-...]
Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely
chopped (optional) ** Salad 1 large english
cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro,
chopped 1
small handful of mint,
chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian
cucumbers or 1 English
cucumber, cut into julienne 1/2
small red onion, thinly sliced 2 serrano or jalapeno chiles, stemmed and sliced into thin rounds 1/2 bunch cilantro,
chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
Finely
chop 1
cucumber; set aside in a
small serving bowl.
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
In a
small bowl, add the finely
chopped cucumber, the remaining 1/2 teaspoon of salt, the smoked paprika and olive oil and stir to combine.
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1
cucumber, cleaned and cut into
small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh basil, cleaned and
chopped, to taste
Let that cook while you
chop your carrots,
cucumbers, cabbage, and avocado into
small thin strips (like in the photo above).
In a
small bowl, combine grated
cucumber,
chopped garlic, yogurt, salt, 1 teaspoon lemon juice and mint.
1 1/2 pounds vine - ripened tomatoes, peeled, seeded and
chopped, save any juice 1 cup
cucumber, peeled, seeded and
chopped 1/2 cup
chopped red onion 1
small jalapeno, seeded and minced (feel free to omit) 1 medium garlic clove, minced 1/4 cup extra-virgin olive oil 1 lime, juiced (I usually use 2) 2 teaspoons red wine vinegar 1/2 teaspoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
1 head of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas,
chopped 1 cup organic mung bean sprouts 1/2 organic
cucumber, cut into sticks 8 sheets nori seaweed, cut into
small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro,
chopped Organic wasabi Organic soy sauce / tamari
Roughly
chop 3 ripe tomatoes, 1 red bell pepper, 1 green bell pepper, 1/2 of a
small cucumber, 1
small onion and 1 clove of garlic
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)
Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2
small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and
chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste
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)
1 Tbsp sugar 1 Tbsp shoyu 1 Tbsp rice vinegar 1 Tbsp water 1
small garlic clove, minced 1 stalk green onion,
chopped 1 Japanese
cucumber or 2 Persian
cucumbers
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
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely
chopped 4 garlic cloves, finely
chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely
chopped 1 - 2 red chillies, deseeded and finely
chopped 2 tomatoes, finely
chopped 400g butternut squash, cooked and
chopped into
small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest
cucumber salad 1/2
cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Filling: 1 mango 1/2
cucumber 2 carrots 1 avocado 1
small pack sprouts 1
small pack sugar snap peas 1/4 wild cabbage 1 handful cashew nuts or peanuts (
chopped) fresh coriander (cilantro) fresh mint leaves
Filling (adapted from Raw Food / Real World) 1/2 cup
chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon
chopped ginger 1
small chili — seeded and
chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1
cucumber — seeded and cut into strips
1 head of Romain lettuce (or other green leafy vegetables)--
chopped finely 1 large apple, such as Fuji or Gala — cored and shredded on the large - holed side of a box grater 1 - 2 carrots — peeled and finely shredded 1 - 2
small cucumbers — peeled, optionally seeded and finely
chopped 1 - 2 tomatoes — finely
chopped 1 pear — cored, finely
chopped 2 ripe kiwi — peeled and
chopped handful of strawberries — finely
chopped handful of radishes — finely
chopped 1 ripe mango — peeled, pitted and finely
chopped
3 handfuls mixed baby leaf salad (rinsed) 2
small leaves green kale (
chopped) 1 cup brown rice (cooked and mixed with olive oil and
chopped parsley) 1/2 fennel (sliced) 1/2
cucumber (
chopped) 4
small plum tomatoes (sliced) 2 avocados (
chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
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
Cucumber and Dill Salad (an old favourite): 5 large, or 10
small pickling
cucumbers — peeled and thinly sliced 2 tablespoons of each sea salt, apple cider vinegar, and cold - pressed olive oil 1 bunch fresh dill —
chopped 1/2 onion (optional)--
chopped
To make the salad, wash and
chop your lettuce, carrots, celery stalks,
cucumbers and broccoli florets into
small pieces.
Pair with Juniper Jasmine Viognier cocktail of choice 1 tablespoon
chopped fresh tarragon 1 teaspoon dijon mustard juice of 1 mandarin orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4 cup peanut oil pinch of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2 cups picked) shaved fennel bulb, thinly sliced 4 mandarin oranges, peeled and sectioned 1
cucumber, thinly sliced 4 cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1
small radicchio, thinly sliced