150 grams plain + unsweetened plant based yogurt 1 large garlic clove, grated 1/3 cup
finely diced cucumber 2 teaspoons fresh lemon juice 2 tablespoons fresh mint, finely chopped sea salt & fresh ground pepper to taste
for the (optional) tzaziki sauce: 1 1/2 cups plain Greek Yogurt 1 cup, peeled and
finely diced cucumber 1 tbsp.
Scoop out the seedy center and
finely dice the cucumbers.
I may
finely dice my cucumber next time as it was too big to stay on the flatbread without falling off.
Chopped onion, grated carrots,
finely diced cucumbers, Deseeded and diced tomatoes, pomegranate pearls, sev or boondi
Not exact matches
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large
cucumber,
finely diced 1/2 large carrot,
finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table salt
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
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
• 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
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb
cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup
finely diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
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
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
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)
INGREDIENTS 1/2 cup uncooked quinoa 2 cups spinach,
finely chopped 1 tomato,
diced 1/2 cup
diced cucumbers 1/4 cup raisins 1 and 1/2 tablespoon lemon juice 1 and 1/2 tablespoon... Read More
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
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion,
diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles,
finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and sliced
cucumbers
* 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)
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup
cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very
finely diced 2 Tbsp very
finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar
24 ounces tomato juice 4 cups chopped tomatoes 1
cucumber, peeled and
diced 1 green pepper,
diced 1/2 yellow onion,
diced 2 cloves of garlic,
finely minced 1/4 cup cilantro, plus extra for garnish 1 tablespoon balsamic vinegar 1 teaspoon rice vinegar 1 teaspoon sweetener of choice Hot sauce to taste (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.
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.
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)
20 cherry tomatoes,
finely chopped 1 1/4 cups (6 oz / 175 g) fine bulgur wheat 1 large bunch of fresh parsley,
finely chopped 1
cucumber,
diced 4 scallions (spring onions),
finely chopped 1 green bell pepper, seeded and
finely chopped 3 fresh mint sprigs,
finely chopped juice of 1 lemon 2 teaspoons salt scant 1/2 cup (3 1/2 fl oz / 100 ml) olive oil
Pin It Ingredients: 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup
finely chopped 1/2 cup cranberry juice 1 cup peeled, seeded, and
diced cucumber 1 cup
diced celery (about 2 stalks) 3/4 cup
diced red bell pepper... Continue Reading →
420g can sweet corn kernels (or 1 corn cob, cooked) 1 green capsicum, seeded and
diced 3 ripe tomatoes, chopped 2 tablespoons chopped parsley 2 spring onions, sliced 1 Lebanese
cucumber,
finely diced 1 tablespoon olive oil Juice of 1 lemon 1 tablespoon sweet chilli sauce Low fat natural yoghurt - 2 teaspoons per serve
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 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) 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)
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
A mashed avocado,
finely diced tomato, lemon juice, and whatever herb the child enjoys will be a fun way to eat the sliced celery, red pepper, carrots and
cucumber.
Width wise, cut fine pieces until the entire
cucumber is
finely diced.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and
finely grated, reserving any juice 1 teaspoon
finely grated lemon zest (optional) 2 red chiles, seeded and
finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2
cucumber, seeded and cut into 1/2 - inch
dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large
cucumber,
finely diced 1/2 large carrot,
finely grated 1 tsp dry dill 1 tsp garlic powder 1 tsp onion powder 1/2 tsp celery salt 1/2 tsp ground mustard 1/2 tsp table salt
Seed and
finely dice the remaining
cucumber and add to the soup.
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