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
6
cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2
cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch,
peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling
cucumbers or 1 - 2 large
cucumbers —
peeled, seeds removed 1
cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
2
cups (16 oz / 500 g) plain Greek yogurt 1
cucumber,
peeled, seeded and chopped 2 cloves garlic 2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice Salt and freshly ground pepper 6 whole - wheat pitas, cut in half and split open to form pockets
Shredded meat from 2 cooked chicken legs 6 leaves Bibb lettuce 1/2 seedless
cucumber, chopped 1 mango, pitted,
peeled and diced 1/2
cup seedless grapes 3 scallions, thinly sliced 1/2
cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup)
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp,
peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2
cups tomato juice 1/2
cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2
cup peeled, seeded, and chopped
cucumber 1/4
cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1
cup seeded, chopped red tomatoes 1
cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado,
peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
1 - 2
cups of asparagus stems 1
cucumber, whole 2 celery stalks small zucchini (or pieces /
peels of zucchini) 1 orange,
peeled 1 granny smith apple
1 large
peeled and finely shredded jicama 1
cup of shredded carrot 1
cup of shredded
cucumber 1/2
cup of chopped cilantro
2
cups water 1
cup coarse bulgur wheat 1 bunch scallions, sliced 2 Roma tomatoes, chopped 2 Kirby
cucumbers,
peeled and chopped 1 bunch Italian parsley, stems removed 2 garlic cloves,
peeled 1/4
cup olive oil 2 tbsp.
6
cups chopped watermelon (1 - inch cubes) 1/2
cup water or coconut water 1/4
cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4
cup seeded and diced
cucumber 3/4
cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
1
cup of cooked forbidden (black) rice 4 nori sheets 1 large carrot, shredded 2 mini
cucumbers, thinly sliced 1 avocado,
peeled, thinly sliced a good handful of sprouts
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
Place two partly
peeled and roughly chopped
cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2
cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over ice into a chilled glass and that's sipping
cucumbers.
Ingredients: 2 medium - sized
cucumbers, partly
peeled and roughly chopped / 1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1
cup plain Greek yogurt / 1/2 C water or several ice cubes.
1/4
cup water 1/2 teaspoon salt 1
cup granulated sugar 1/4
cup thinly sliced shallot 1 large
cucumber,
peeled, seeded and sliced 1 Thai chile, seeded and finely chopped Sprigs of cilantro for garnish
The Peanut Sauce: 1/2
cup red chilli paste (or red chillis pureed with water) 1/4
cup peanut oil 5 cloves garlic,
peeled and minced 3 shallots,
peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger,
peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4
cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced
cucumbers and onions for garnish
To serve 4 carrots,
peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2
cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
• 3 serrano or Thai green chiles, stems removed, minced • 1 large
cucumber,
peeled and finely diced • 1/4
cup shredded carrots • 4 green onions, chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon peanut oil • 1 teaspoon soy sauce • 1 teaspoon minced fresh ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1
cucumber,
peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece of ginger,
peeled and finely minced 1/4
cup sour cream 1/4
cup unsweetened yogurt 1/2 teaspoon salt 1/4
cup cilantro or mint leaves for garnish
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
2
cups fresh pineapple chunks 1
cucumber,
peeled, seeded and chopped 2 green onions, chopped 1 teaspoon finely chopped Scotch bonnet 1
cup chopped mango 1 yellow bell pepper, stemmed, seeded and finely chopped 1
cup unsweetened pineapple juice 1/4
cup fresh lime juice 2 tablespoons chopped cilantro leaves 1 teaspoon sugar Salt to taste
1 teaspoon finely grated
peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound),
peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3
cups) 1/2 English
cucumber, very thinly sliced 3/4
cup jumbo lump crabmeat, picked over and rinsed
1 English hothouse or large standard
cucumber,
peeled if desired, quartered lengthwise, cut crosswise into 1/2» pieces (about 2
cups)
2
cups sushi rice 3
cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2
cups frozen edamame, thawed 3 Persian
cucumbers,
peeled and diced into tiny pieces 4 - 6 radishes, diced into tiny pieces 2 scallions, thinly sliced black sesame seeds
for the (optional) tzaziki sauce: 1 1/2
cups plain Greek Yogurt 1
cup,
peeled and finely diced
cucumber 1 tbsp.
* 1
cup millet * 3
cups water * 3
cups minced parsley (I used curly, but flat is fine, too) * 4 medium tomatoes, diced (about 1
cup) * 4 Cara Cara or blood oranges,
peeled with a sharp knife so there is no pith, then diced * 2
cup diced
cucumber * 2
cup diced pitted green olives (I used Divina Organics brand) * 2 large shallots,
peeled and minced * 1 1/2 teaspoons ground cinnamon * 1/2
cup olive oil, plus 2 tablespoons
Yukon Gold potatoes,
peeled and cut into 1» pieces 6 potol (pointed gourds) or 2 medium zucchini,
peeled and cut into 1» pieces 1 loofah (ridge gourd) or 1 large
cucumber,
peeled and cut into 1» pieces Kosher salt, to taste 1/2
cup fresh or frozen grated coconut 1 tsp.
3
cups cooked couscous * 1/2 a basket of cherry tomatoes, halved 1 medium
cucumber,
peeled and cut into 1 / 4 - inch pieces 1
cup cooked chickpeas
1 small
cucumber, cut into 1/4 ″ squares (
peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (
peel first if not organic 1 oz sunflower seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
Cucumber and Yogurt Salad ----------------- 2
cups low - fat plain yogurt, drained to 1 1/2
cups 2 garlic cloves, crushed to a paste with a pinch of salt 1 tsp crushed dried spearmint 1/2 tsp crushed tarragon 1/2 tsp dried dill 1/4 tsp oregano 1/2 tsp olive oil 2 small
cucumbers,
peeled and seeded 2 tbsp lemon juice
5.0 from 1 reviews Watermelon and Mint Water Print Author: Citronlimette Ingredients 3
cups seedless watermelon
peeled and diced 1/2
cucumber,
peeled and diced -LSB-...]
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned
cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
1
cup finely diced
peeled and seeded
cucumber 1/4
cup low - fat plain yogurt 1 tablespoon chopped fresh dill 2 tablespoons lemon juice 1/2 teaspoon salt, divided
1 tablespoon olive oil 1/2 of a medium onion,
peeled and slivered 2 large cloves garlic, sliced 2 generous
cups baby carrots 3/4 pound seedless
cucumbers (3 very small
cucumbers) 1
cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4
cup very lightly packed fresh cilantro leaves 1/4
cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
4 Cups Chopped Ripe Tomatoes 3 Cups
Peeled & Chopped
Cucumbers 2 Medium Red Onion,
Peeled & Chopped (or Sliced) 15 to 20 Gaeta or Kalamata Olives, Pitted & Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3
Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano
3
cups chopped pineapple 3
cups chopped, seeded and
peeled cucumber 1 1/2
cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2
cup thinly sliced green onions, (white parts only) 2 tablespoons finely chopped macadamia nuts 2 tablespoons finely chopped cilantro
Gazpacho ------ 6 large, very ripe tomatoes, cored 2
cucumbers,
peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2
cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil
Salad 2
cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined
peeled medium shrimp 4
cups thinly sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2
cup cilantro, chopped 1/2
cup sliced basil leaves
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2
cups tomato & clam juice (Clamato ®) 1/2
cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1
cup seeded and diced plum tomatoes 1/2
cup finely diced red onion 1/2
cup peeled, seeded and chopped
cucumber 1/2
cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
2
cups sushi rice 3
cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian
cucumbers,
peeled and diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2
cup soy sauce 1/4
cup Gold's wasabi sauce
8 ounces
cucumber (about 1
cucumber) 3 ounces green pepper (about 1/2 bell pepper) 1 tablespoon sherry vinegar 1 garlic clove,
peeled 3/4
cup Spanish extra-virgin olive oil Salt to taste
This recipe had 3
cups of kale + 1/2 of an english
cucumber + 2 celery stalks + 1/2 of a lemon with
peel + 1 fuji apple + a 2 - inch piece of fresh ginger + a handful of ice and about 2
cups of water.
Ingredients: 2
cups (300 g) kohlrabi,
peeled and sliced 1.5
cups (200 g)
cucumber, halved, seeded, and sliced 5 sprigs dill weed, divided 4 Tbsp raw cashew nuts 2 Tbsp -LSB-...]
1 (5.6 - ounce) container Greek yogurt 1/3
cup whole milk 1/2
cup feta cheese, drained and crumbled 1 teaspoon garlic powder 1 tablespoon fresh mint, chopped fine 1/2
cucumber,
peeled and diced 1/2
cup onion, finely chopped Salt and freshly ground black pepper, to taste
One 15 - ounce can of pinto or kidney beans (drained and rinsed) 1 medium
cucumber (
peeled, seeded, and diced) 1 medium fresh tomato (halved, seeded, and diced) 1/4
cup diced red onion 2 tablespoons fresh basil chiffonade 1/4
cup bottled nonfat Italian salad dressing Salt and pepper, to taste Combine all the ingredients in a large bowl and stir to blend.
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 medium tomato, cored and cut into quarters 1 small
cucumber,
peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two
cucumber chunks, two avocado chunks, and one basil leaf.
* 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)
3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens» mix of baby spinach, chard, and kale) 1/4 — 1/2
cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a
cucumber, chopped into big chunks 1/2 inch piece of
peeled ginger (optional) 1 large frozen banana, chopped into big chunks