Spicy Cucumber Blueberry Salad Food
SPICY CUCUMBER SALAD
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It's also great with chicken
Provided by Barney Desmazery
Categories Dinner, Side dish, Starter, Vegetable
Time 30m
Number Of Ingredients 12
Steps:
- Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
- Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.17 milligram of sodium
SPICY CUCUMBER SALAD
Provided by Food Network
Number Of Ingredients 7
Steps:
- Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.
SPICY CUCUMBER-BLUEBERRY SALAD
Make and share this Spicy Cucumber-Blueberry Salad recipe from Food.com.
Provided by Ex-Pat Mama
Categories Berries
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Using a handheld slicer, slice the cucumber into half-moons about 1/8 inch thick. Season with salt.
- In a large bowl, combine the jalapeno, lime juice, garlic and cumin; whisk in the olive oil. Add the cucumbers, blueberries and cilantro and toss to coat.
Nutrition Facts : Calories 147.6, Fat 9.5, SaturatedFat 1.3, Sodium 5.5, Carbohydrate 16.9, Fiber 2.7, Sugar 10.1, Protein 1.7
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