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
Mine had garbanzos (with the skins
peeled off), radishes, celery,
cucumber, fresh
tomatoes, lemon zest
and juice, parsley
and basil, toasted walnuts, garlic
and olive oil.
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
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.
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
* 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
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
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
Puree the following veggie powerhouse combo in a blender: 3 tomatillos, 2 green
tomatoes, 2
peeled garlic cloves, 1
cucumber and 1 seeded Serrano chile.
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)
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 8 plum
tomatoes, with the seeds prepared as «fillets» 12 cherry
tomatoes, halved 1
cucumber,
peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces
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)
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)
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped
tomatoes - Mung bean sprouts - Shredded cabbage -
Peeled, seeded,
and diced
cucumbers - Sliced scallions
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)
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)
Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed
and drained 1 pint (2 cups) grape or cherry
tomatoes, halved 2 medium
cucumbers,
peeled, seeded
and chopped 1/2 cup fresh basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper
1-1/2 pounds shrimp,
peeled and deveined 1 head romaine or green leaf lettuce, chopped 1 medium
cucumber, cut into 1 / 2 - inch cubes 2
tomatoes, chopped coarsely 1/2 white onion, chopped 1/2 cup crumbled feta cheese 1/4 cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
Cucumber Tomato Salad with Za'atar Recipe 1 large slicing
cucumber,
peeled, seeded
and chopped 1 cup cherry
tomatoes, quartered 1/4 cup thinly sliced sweet onion 1 tablespoon extra virgin olive oil 1 teaspoon fresh lemon juice 2 teaspoons za'atar seasoning
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
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
Meanwhile, finely chop the herbs, the
tomatoes and the
cucumber (best to use an organic
cucumber that you can use with its
peel).
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)
Never
peel: Thin - skinned spring
and summer vegetables, such as zucchini, summer squashes,
and eggplant,
and for the most part,
tomatoes, peppers,
and cucumber.
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
2
cucumbers,
peeled and cut into 1/2 inch cubes 1/2 cup finely chopped fresh parsley 8 cherry
tomatoes,...
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
Preparation time: 10 min Cooking time: 5 min Total time: 15 min Ingredients, serves 4 1 bunch Lacinato, Tuscan or Dinosaur kale, stems removed
and thinly sliced 2 tbsp fresh lemon juice 1/4 cup olive oil, divided 1 tsp sea salt, divided 1 pint cherry
tomatoes, halved (or 1 lb vine
tomatoes, roughly chopped) 1 seedless
cucumber,
peeled and diced 1 -LSB-...]
3 romaine hearts, sliced thin 1
cucumber,
peeled and chopped 2
tomatoes, chopped 2 carrots,
peeled and chopped 1 can of black olives, sliced 1/2 red onion, chopped 1/2 cup of feta cheese
2 cups of farro 1/2 cup of roasted peanuts, chopped 1 large
cucumber,
peeled and chopped 1 large
tomato, chopped 1 bunch of fresh basil, chopped 1 bunch of fresh cilantro, chopped 1 bunch of fresh mint, chopped 1 medium red onion, chopped 1 ear of raw corn, shaved
1 cup of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded
and sliced thin 1 cup of broccoli florets 1/2 cup of cherry
tomatoes, halved 1/2 cup of red cabbage, shredded 2 small
cucumbers,
peeled and chopped 1 small avocado, cubed 1/2 cup of chickpeas, rinsed
and strained 2 cups of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1 tbsp Spike 1/2 red onion or 3 scallions, diced 1
peeled cucumber, seeded
and diced 3 Roma plum
tomatoes, seeded
and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped
Signature Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1 tbsp Spike 1/2 red onion or 3 scallions, diced 1
peeled cucumber, seeded
and diced 3 Roma plum
tomatoes, seeded
and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped
Add a sliced
cucumber,
peeled and sliced ripe mango (large), handful of cherry
tomatoes, finely sliced bell pepper.
Blushing Summer Gazpacho Serves: 6 Prep Time: 10 Minutes Total Time: 10 Minutes Ingredients 1 1/2 pounds ripe
tomatoes (2 - 3 large), cored 4 cups cubed seedles watermelon (about 1 1/2 pounds) 1/2 small
cucumber,
peeled and cored 1 garlic clove 1 tablespoon amino acid 1 tablespoon freshly squeezed lime juice 1/2 teaspoon red pepper flakes (or to taste) 1/2 teaspoon se salt 1/4 teaspoon freshly ground black pepper 1/4 cup lightly...
1-1/2 pounds shrimp,
peeled and deveined 1 head romaine or green leaf lettuce, chopped 1 medium
cucumber, cut into 1 / 2 - inch cubes 2
tomatoes, chopped coarsely 1/2 white onion, chopped 1/2 cup crumbled feta cheese 1/4 cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
Some recipes call for cooked
tomatoes and peeled, pitted
cucumber.
For the salsa 300g cherry
tomatoes, halved or quartered Half a
cucumber,
peeled, de-seeded
and chopped 1 tsp sumac 1 tbsp extra virgin olive oil 1 tbsp parsley, roughly chopped
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