Cucumber Squash Salad Food

SUMMER SQUASH AND ZUCCHINI SALAD

Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

An easy Asian Cucumber Salad with vibrant, sweet and sour Sesame Garlic dressing. This salad is refreshing treat for all Cucumber Salad Lovers. Sliced cucumbers with quick mix of dressing, and it is The perfect addition to summer meal. Dressing is vinegar based and is lite without any dairy, too-much oil, or nuts. (I'm also sharing tips to make an always-crunchy-not-watery-cucumber-salad. Don't miss to read.)Today's recipe is inspired from a local Asian Dumpling restaurant. This cucumber salad is their top seller. I usually don't order simple salads for starters but a filling, layered, full-meal kinda salad is my thing. One day, Vishal insisted me to try this Cucumber Salad. I have to say, I was pleasantly surprised. Salad was two spiralized mini Asian seedless cucumbers with drizzle of sweet and sour dressing. With aroma of sesame oil, first sweet and sour flavor the taste buds, then crunchy cucumber and it finishes with a tiny bit lingering heat. I recommend three things when trying this salad:1. Don't skimp on dressing. Drizzle some on salad. Save some to use before eating.2. Keep heat low. It does not hit taste buds until bite is finished. If unsure, try dressing with a slice of cucumber to test.3. For best flavor, serve salad chilled.Always Crunchy Cucumber SaladEven an easy Cucumber Salad such as this can get tricky when cucumber starts to release water and eventually loose crunch.Fact is, vegetables like Cucumber, Summer Squash are filled with water. As soon as salt or acid comes in contact with sliced cucumber or zucchini, these release most water out. To prevent this (or more realistically minimize it), I use following methods to prepare a crunchy Cucumber Salad:1. Make Salad Just Before Serving:This is the easiest and simplest method ever. Make Salad Dressing and store in separate container. It stays good for more than 2 weeks. Slice cucumber slightly thick slices. Just before serving, drizzle dressing on top, and season with pinch of salt. Serve immediately.2. Salt Cure Cucumber (make cucumber giveaway most water):It is the most common method used to draw moisture out of vegetables. Slice the cucumber and sprinkle slightly with salt on both sides. Leave aside in strainer for 15-20 minutes. You will be amazed how much water 2 cucumbers yield in matter of 15-20 minutes. Once drained, then transfer to paper towel to soak extra moisture hanging outside completely. Or Pat dry with clean paper towel.That's it. These 20 minutes are a huge investment in making a perfect Cucumber Salad. A cucumber salad that you will not find in pool of water. This cured cucumber can be used for all kind cucumber salad. Traditional creamy, or lite such as today's recipe.Sweet and Sour Salad Dressing:A perfect Asian salad dressing is sweet, tangy and has bit of heat. You can add these three flavors with many ingredients. I used following for this recipe.For Cucumber Salad, vinegar dressing is my favorite. It keeps salad lite, tangy, and add big punch of flavor. I used Rice Vinegar (unseasoned) which is perfect for that distinct refreshing Asian flavor. Unseasoned vinegar helps control the salt of recipe. Since dressing also has soy and sambal. It is best to use unseasoned vinegar to adjust the seasoning.For sweetness, I use regular sugar. It is important to mix it well so it dissolved fully. You can also use honey, agave, palm nectar, or no-sugar sweet substitutes if you prefer.Oh, have you tried my Chinese Chicken Salad with Honey-Mustard dressing? That dressing is also sweet and sour but uses mustard and honey. Must try!Spiralized or Thin Sliced:This salad is very forgiving. Use your favorite method of slicing cucumber. I prefer to spiralize it when serving immediately. When bringing to potluck or serving later, I prefer thick sliced cucumber.If you love cucumber, this will be your favorite salad all summer long. Simple, easy yet bold pack-a-punch sweet-sour flavor.. It always makes a statement when I serve it to my guests. In-fact, recipe is so quick, I even make some for weekend grilling. I hope you will enjoy it as mush as we do.Wish you a wonderful day ahead.

Provided by Savita

Categories Salad Side Dish

Time 25m

Number Of Ingredients 8

Ingredients

2 Cucumber, large hothouse or 6-7 persian cucumbers, sliced or spiralized
2 tbsp Rice Vinegar
1 tsp Sambal Chili Paste, or 2 tsp, if you prefer more heat
1.5 tbsp Sugar, white sugar
2 tsp Soy Sauce, gluten free Tamari
Salt
1.5 tsp Sesame Oil
1/2 tsp Garlic, 1-2 cloves, grated

Steps:

If making salad to serve immediately, proceed to Step - 2. Place sliced cucumber in a strainer, sprinkle lightly with salt. Place strainer on a rimmed plate for dripping. Refrigerate until ready to use (at least 15-20 minutes, max 2 hrs).
While cucumbers release water, make the dressing. Combine all dressing ingredients with grated garlic and 1/8 tsp of salt in a bowl. Whisk to emulsify oil with vinegar, until sugar has fully dissolved. Taste and adjust sambal chili paste, and salt per preference.
Once ready to serve, transfer cucumber from strainer to paper towel to soak all moisture hanging around. Pat dry gently without breaking the pieces.
Transfer cucumber to serving platter/salad bowl. Drizzle all of dressing on top. Serve immediately and enjoy!

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD

Refreshing Spaghetti Squash and Cucumber Salad image

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!

Provided by Wei Zheng

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 11

Ingredients

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g

CUCUMBER, CANTALOUPE, AND SQUASH SALAD

Cucumber, Cantaloupe, and Squash Salad image

Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1 cup plain whole-milk yogurt
Finely grated zest of 1 lime
1 tablespoon fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
3 yellow summer squashes (about 1 pound), unpeeled
1 English cucumber (about 10 ounces), unpeeled
1 1/2 tablespoons unseasoned rice-wine vinegar
1 teaspoon coarse salt
1/4 large cantaloupe, rind removed

Steps:

Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

SUMMER SQUASH AND TOMATO SALAD

Summer Squash and Tomato Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

ZUCCHINI CUCUMBER SALAD

Zucchini Cucumber Salad image

This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.

Provided by Vickie Spencer

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup mayonnaise
½ (1 ounce) package Ranch-style dressing mix
3 cups shredded zucchini
1 cup shredded cucumber
½ green bell pepper, coarsely shredded

Steps:

Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g

TOMATO, SQUASH AND CUCUMBER SALAD

Tomato, Squash and Cucumber Salad image

Make and share this Tomato, Squash and Cucumber Salad recipe from Food.com.

Provided by Lvs2Cook

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium cucumber, sliced
2 medium summer squash, sliced
2 medium tomatoes, sliced
1/4 cup vegetable oil
3 tablespoons minced fresh basil
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt

Steps:

Arrange the vegetables on a large serving platter.
Combine the dressing ingredients in a jar with a tight fitting lid and shake well.
Drizzle dressing over salad and serve immediately.

Nutrition Facts : Calories 111.1, Fat 9.3, SaturatedFat 1.2, Sodium 101.6, Carbohydrate 6.9, Fiber 1.6, Sugar 4.2, Protein 1.5

ZUCCHINI AND CUCUMBER SALAD

Zucchini and Cucumber Salad image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Provided by Sharon123

Categories Southwestern U.S.

Time 10m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
Makes 5 servings.

Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1

PICKLED CUCUMBER SALAD

Pickled Cucumber Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium red onion, thinly sliced
1/2 cup white vinegar
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cucumbers, thinly sliced

Steps:

Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

CUCUMBER & SQUASH SALAD

Cucumber & Squash Salad image

I developed this recipe one summer when I had too many summer squash and needed a different, tasty way to use them. It's an easy, quick salad lunch. -Jacqueline Miller, Wooster, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tablespoons chopped green onion
1 tablespoon shredded Parmesan cheese
Dash crushed red pepper flakes
2 tablespoons prepared Italian salad dressing

Steps:

In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PAM'S CREAMY CUCUMBER AND SUMMER SQUASH SALAD

Pam's Creamy Cucumber and Summer Squash Salad image

I was asked to post this after I mentioned it in a comment. It is one of my favorite creamy summer salads and really depends on what I have growing and available in my garden. It is more assembling than cooking so I will give you a list of ingredients and you take it from there. :)

Provided by Pam Ellingson

Categories Other Salads

Time 10m

Number Of Ingredients 12

Ingredients

cucumbers (picklers, burpless, armenian, regular or any variety you like)
summer squash ( zucchini, yellow crookneck or straightneck,patty pan, or any soft skinned squash)
onion (yellow, white, shallot, green or scallions, red will discolor the salad after a few hours)
jicama peeled and chopped or shredded on the large holes of box grater, or canned water chestnuts chopped)
mayonnaise (light regular or fat free, miracle whip will be sweeter)
sour cream (iight, fat free, regular, or plain/greek yogurt, drained)
salt and pepper (to taste)
vinegar (white, white wine, white balsamic, cider, rice or seasoned rice. your preference of light colored vinegars)
sugar (splenda, stevia, agave, nutrisweet or other))
thyme (1 to 2 tsp fresh or 1/4-1/2 tsp dried)
mustard (honey mustard, dijon, grainy, or other mustard of preference)
garlic powder (pinch to 1/8 tsp)

Steps:

1. Wash, peel (if desired, I usually leave the skins on) de-seed (If necessary) and chop veggies. Place in large bowl. Slice onions thinly. Peel and prepare jicama (or drain and chop water chestnuts) Add to bowl.
2. In a smaller bowl, mix all dressing ingredients well. Use up to 1/2 c. each of mayo and sour cream as a base depending on how many veggies you are using. Adjust other seasonings to your taste for full size recipe. Approx 1/4 c vinegar, 2-3 Tbsp sweetener,thyme and garlic powder as directed, mustard to taste (I use honey mustard 1-3 Tbsp). Mix again and pour over veggies, stir and refrigerate until served.
3. As I said, this is more "Food assembly" than actual cooking, so try your own mixture. You can add peas, carrots, green beans, radishes, or whatever you like. Change to parsley and basil, or tarragon, or lemon thyme, etc. Have fun and enjoy!

CUCUMBER NOODLES SALAD RECIPE WITH TAHINI SAUCE

Cucumber Noodles Salad Recipe With Tahini Sauce image

Learn how to make cucumber noodles! This cucumber noodle salad recipe with tahini sauce is easy, healthy, and refreshing. GF, whole30, low carb, and keto.

Provided by Maya Krampf

Categories Main Course Salad Side Dish

Time 10m

Number Of Ingredients 2

Ingredients

2 large Cucumbers ((~10 oz each))
1 recipe Tahini sauce

Steps:

Spiralize the cucumbers using a spiralizer. Salt lightly and set over the sink to drain.
Make the tahini sauce according to the directions here.
Pat the cucumber noodles dry. Divide among plates and drizzle with tahini sauce.

Nutrition Facts : Calories 202 kcal, Carbohydrate 7 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Sodium 154 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

Pickled Cucumber, Squash, and Red Pepper Salad image

Categories Salad Vegetarian Quick & Easy Vinegar Cucumber Bell Pepper Summer Chill Yellow Squash Simmer Gourmet

Yield Makes 8 Servings

Number Of Ingredients 14

Ingredients

For pickling liquid
3 cups water
1 1/2 cups cider vinegar
6 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon celery seeds
1 whole clove
3 small yellow squash
1 large cucumber
2 red bell peppers
1/2 large sweet onion

Steps:

Make pickling liquid:
In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.

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Cucumber Squash Salad Food

SUMMER SQUASH AND ZUCCHINI SALAD

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

ASIAN CUCUMBER SALAD

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!

CUCUMBER, CANTALOUPE, AND SQUASH SALAD

Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.

SUMMER SQUASH AND TOMATO SALAD

ZUCCHINI CUCUMBER SALAD

This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.

TOMATO, SQUASH AND CUCUMBER SALAD

Make and share this Tomato, Squash and Cucumber Salad recipe from Food.com.

ZUCCHINI AND CUCUMBER SALAD

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

PICKLED CUCUMBER SALAD

CUCUMBER & SQUASH SALAD

I developed this recipe one summer when I had too many summer squash and needed a different, tasty way to use them. It's an easy, quick salad lunch. -Jacqueline Miller, Wooster, Ohio

PAM'S CREAMY CUCUMBER AND SUMMER SQUASH SALAD

I was asked to post this after I mentioned it in a comment. It is one of my favorite creamy summer salads and really depends on what I have growing and available in my garden. It is more assembling than cooking so I will give you a list of ingredients and you take it from there. :)

CUCUMBER NOODLES SALAD RECIPE WITH TAHINI SAUCE

Learn how to make cucumber noodles! This cucumber noodle salad recipe with tahini sauce is easy, healthy, and refreshing. GF, whole30, low carb, and keto.

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

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