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Best Cucumber Recipes

Best Cucumber Recipes

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Top Rated Cucumber Recipes

This salad is light, refreshing and so easy to make. It's perfect for meal prep, picnics, cookouts and potlucks.Recipe courtesy of Seasonal Cravings

These bite sized cucumber snacks are perfect for entertaining or serving to your little ones after school. Recipe courtesy of Hood

This is really something simple, but it's very refreshing during hot summer days. This is the usual cucumber salad you will get in Croatia.-nitkoThis recipe is courtesy of nitko via

No summer cookout is complete without pasta salad, and this recipe is one to boot. In just 15 minutes you'll have a cold dish that your guests will love. Recipe courtesy of Hood

Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.Recipe courtesy of McCormick

A thick Greek yogurt makes this lighter twist on traditional tzatziki sauce creamy and satisfying with just a few bites. Serve it with grilled or baked salmon, roasted lamb, or chicken.Click here for more Greek yogurt recipes.

Try this refreshing and unique cucumber cocktail Created by Mixologist Justin Lavenue (North American Winner of the 2015 Bombay Sapphire Most Imaginative Bartender Competition).

Here's a refreshing and delicious dessert recipe that's perfect for summer. The use of seemingly obscure additives like glucose powder and sorbet stabilizer may seem strange to the home cook, but they result in a superior texture that mimics gelateria-quality sorbet.See all recipes for sorbet. Loading... jwembed("video_box_player_inner", "refs=596", {"light":"1","width":"450","height":"338","skin":"player/"} );

This twist on a classic gin and tonic is the perfect summer cocktail. I assure you, it tastes as good as it looks.Click here to see 6 Cool and Creative Ways to Use Cucumber.

A simple, refreshing Greek salad is a great go-to for those hot summer nights when you just don't feel like turning on the stove. The flavors of crisp cucumbers, tangy feta, and sweet tomatoes combine to make a light, healthy dish. Traditionally, Greek salads also include kalamata olives, but I'm not their biggest fan so I left them out of this version, but for olive lovers, their brininess can add an extra kick to the salad. Serve alongside some orzo or grilled shrimp for a complete meal.See all salad recipes.Click here to see 6 Cool and Creative Ways to Use Cucumber.

Summer entertaining can be tricky; hot weather can ruin even the most carefully prepared dishes. So to beat the heat you need light dishes with a zing of flavor to keep the doldrums away. This recipe is easy to make but adds a light kick to any party. Serve it on platters at an outdoor bash or at small dinner party. It'll keep guests feeling light and cool without lacking in flavor.See all appetizer recipes.Click here to see 6 Cool and Creative Ways to Use Cucumber.

This delicious shake packs a powerful punch to your face (in a good way).Click here to see Smoothies for Clearer Skin.Adapted from Sarma Melngailis.

The Best Creamy Cucumber Salad Recipe With Sour Cream And Dill

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This is the best easy, creamy cucumber salad ever! When you’re looking for an easy summer salad that highlights fresh garden cucumbers, this is it. Healthy, creamy cucumber salad with sour cream and dill takes just 10 minutes, a handful of simple ingredients, and can also be made ahead of time. You’re going to love it!

When the weather gets hot, I love to cool down with refreshing and hydrating foods like cucumbers – and this cucumber sour cream dill salad is the most delicious way to do it. Cucumbers are really low in carbohydrates, so it’s a veggie that I always like to have in the fridge. And in the summer when they are super fresh? We stock up and eat them on a daily basis.

My family loves this creamy cucumber recipe, and so does everyone who tries it. It’s crunchy and creamy and full of fresh dill flavor and you can serve it with just about anything… but it’s perfect with grilled chicken.

A few summers ago, this low carb cucumber salad saved me after I got heat exhaustion following 4th of July at the pool. (I still fondly remember that day as my oldest daughter’s first time in the water, pouring it from one bucket to another!) The result was this creamy cucumber salad recipe with sour cream and dill! I’d made it a million times before and knew it was just the thing to make me feel better. The water content is so high and it’s super refreshing.

8 Tasty Cucumber Recipes

Season: Although you can buy cucumbers year-round, summer is the time to take advantage of the selection at your local farmer's market.
How to buy: Choose firm cucumbers with vibrant green color, and avoid any with soft spots or wrinkled skin.
How to store: Keep them at the front of the fridge, where it's warmer these water-laden veggies can start to freeze in the colder temps of the crisper.
Prep tip: Garden-variety cukes sold in supermarkets are typically buffed with food-grade wax to preserve freshness (note the shiny exterior) and should be peeled for the best taste.
Nutritional benefits: If the skin is dull, eat it (wash it well first!): You'll get fiber, vitamin A, and silica, a mineral that's good for your complexion.

4 oz skirt steak
𔆒 Tbsp sweet Asian chili sauce

 3 Tbsp fresh lime juice, divided

1 tsp minced garlic
𔆑 seedless cucumber
𔆑½ lb watermelon
𔆔 lime wedges

1. CUT skirt steak crosswise into 12 thin slices. Toss with chili sauce, 2 Tbsp fresh lime juice, and minced garlic. Thread onto soaked wooden skewers (8").
2. SHAVE cucumber into ribbons and toss with 1 Tbsp lime juice. Cut watermelon into 8 slices. Grill beef over medium-high heat about 1 min per side for medium.
3. SERVE watermelon, cucumber, and skewers with lime wedges and more chili sauce.

NUTRITION (per serving) 115 cal, 7 g pro, 14 g carb, 1 g fiber, 4 g fat, 1.5 g sat fat, 81 mg sodium

1¼ cups rice vinegar

½ cup agave nectar

¼ tsp red-pepper flakes
½ lb peeled shrimp
𔆑 cup red onion, sliced

½ lb Kirby cucumber, halved and sliced
¼ cup cilantro sprigs

1. BRING rice vinegar, agave nectar, and red-pepper flakes to a boil. Add peeled shrimp and simmer until cooked through, 3 minutes.
2. STIR in red onion and cucumber.
3. SERVE chilled with cilantro sprigs.

NUTRITION (per serving) 158 cal, 13 g pro, 24 g carb, 2 g fiber, 2 g fat, 0.5 g sat fat, 92 mg sodium

1 lb seedless cucumber, chopped
½ cup lemon-lime seltzer
⅓ cup fresh mint, chopped
3 Tbsp honey
1 Tbsp fresh lemon juice
Mint sprigs (for garnish)

1. COMBINE cucumber with seltzer, fresh mint, honey, and lemon juice in blender. Puree until smooth.
2. TRANSFER to shallow glass dish and freeze, stirring occasionally, until crystals form, 20 to 30 min.
3. SCOOP into 4 small bowls and garnish with mint sprigs.

NUTRITION (per serving) 67 cal, 1 g pro, 18 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 4 mg sodium

1 lb seedless cucumber, peeled and chopped
¼ cup low-fat plain yogurt
¾ tsp wasabi paste
2 chopped scallion greens
¾ cup ice water

Combine all ingredients and puree until smooth. Ladle into 4 bowls. Dollop with yogurt.

NUTRITION (per serving) 28 cal, 2 g pro, 5 g carb, 1 g fiber, 0.5 g fat, 0 g sat fat, 34 mg sodium

1 lb cucumber, peeled and chopped
¾ cup fresh basil leaves
½ cup ice
12 oz agave-sweetened grapefruit soda

Combine all ingredients in a blender. Puree and serve over ice.

NUTRITION (per serving) 40 cal, 1 g pro, 9 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 3 mg sodium

8 oz cucumber chunks
¾ cup 2% plain Greek-style yogurt
2 Tbsp chopped fresh dill,
1 tsp minced garlic
4 boneless, skinless chicken breasts

1. MIX cucumber, yogurt, dill, and garlic.
2. GRILL 4 boneless, skinless chicken breasts over medium heat, turning once, 15 to 18 min.
3. GRILL 4 whole wheat pitas until golden, about 3 minutes.
4. SLICE chicken. Serve with halved pitas and top with yogurt sauce.

NUTRITION (per serving) 402 cal, 46 g pro, 39 g carb, 5 g fiber, 7 g fat, 2 g sat fat, 553 mg sodium

6 oz cubed Persian cucumber
1 mango, sliced
1 avocado, cubed
2 Tbsp fresh lime juice
4 oz lump crabmeat, divided

Toss cucumber, mango, avocado, and fresh lime juice. Serve in 4 glasses topped with 1 oz lump crabmeat each.

NUTRITION (per serving) 127 cal, 7 g pro, 14 g carb, 3 g fiber, 5.5 g fat, 1 g sat fat, 99 mg sodium

4 cups water
2 lemons, thinly sliced
3 medium shallots, thinly sliced
4 (6-ounce) pieces halibut fillet, skin removed
2 medium cucumbers, thinly sliced
3 tablespoons roughly chopped fresh dill
¼ cup reduced-fat sour cream
¼ teaspoon salt

1. BRING water, lemons, and shallots to a simmer in a medium saucepan over medium-high heat. Add halibut, nestling fish pieces under lemons and shallots. Return water to a simmer and simmer gently until fish is opaque and tender, 5 to 8 minutes.
2. COMBINE cucumbers, dill, sour cream, and salt in a medium bowl while fish is cooking.
3. TRANSFER (carefully!) the fish to 4 plates using a large large slotted spoon when fish is done. Drain lemon and shallot slices and place on top of fish. Serve warm with cucumbers on the side.

NUTRITION (per serving) 230 calories, 6 g fat, 1.5 g saturated fat, 37 g protein, 7 g carbohydrate, 2 g fiber, 250 mg sodium

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • ¼ cup chopped fresh parsley, plus more for garnish
  • ½ cup low-fat plain yogurt

Heat oil in a large saucepan over medium-high heat. Add garlic and onion cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

Transfer the soup to a blender. Add avocado and parsley blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

3. Khamang kakdi (Indian cucumber salad)

leftover cucumber recipe Khamang kakdi Indian cucumber salad Photograph: Rachel Kelly Photograph: Rachel Kelly

This koshimbir, a type of raw chutney from the Maharashtrian region of India is full of sweet, tart and spicy flavours, typical of the region. The dish is often served with a thali (a mixed plate of dishes), but personally I could just eat it straight from the bowl, with just a spoon … for one.

half a cucumber, deseeded and diced
1 fat green chilli, finely chopped
2 tsp lemon juice
1/2 tsp palm or light brown sugar
50g roasted peanuts, roughly crushed
30g fresh coconut, grated
1 tbsp fresh coriander, chopped
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp black mustard seeds
1/4 tsp cumin seeds

Put the cucumber, chilli, lemon juice and sugar in a bowl. Stir well to combine.

Sprinkle the roasted peanuts and coconut over the cucumber and lightly combine.

Heat the oil in a small frying pan. When the oil is hot, add the mustard seeds, which should immediately start to pop. Now add the cumin seeds. Fry for another 30 seconds or so. Turn off the heat.

Pour the spiced oil over the salad and toss again.

Check the seasoning. Adjust salt or sugar to suit your taste.

For such a relatively small amount of coconut, I buy the snack pots of coconut pieces that you can get in supermarkets. They are perfect when you want a small amount of fresh coconut, but don’t want to buy the whole shell. While you won’t be able to grate the chunks of coconut as they are too small, they can be easily chopped in a blender.

3) Cucumber Mash Face Mask

Moisture is an important part of keeping your skin healthy. It helps treat existing wrinkles and prevents new wrinkles from forming. But it doesn’t take an expensive cream to get all the moisture you need. That’s because cucumbers are packed full of moisture right off the shelf. Here’s how to use a cucumber mash face mask for powerful healing.

Cucumber Mash Face Mask Instructions

  1. Cut off ¼ of a cucumber and place it in a blender.
  2. Blend the cucumber until it’s slightly chunky. If you don’t have a blender, you can mash the cucumber with a fork.
  3. Wash your face and neck with warm water and an oil-free cleanser to remove makeup and open pores.
  4. Apply the cucumber mash directly to the skin on your face, neck, and décolleté.
  5. Let the mask sit for fifteen minutes.
  6. Remove the cucumber mash with lukewarm water and pat yourself dry with a soft towel.

Pro tip: For an extra inflammation-fighting boost, cool the cucumber in the refrigerator before preparing your cucumber mask.

Cucumber recipes

From salads to soups and summery drinks, enjoy the refreshing flavours of this crunchy favourite with recipes which put cucumber at the heart of the dish.

Pickled radish & cucumber salad

This super-healthy side dish is a great way of getting two of your five-a-day

Crunchy cucumber salad

These zingy flavours combine really well with the cool taste of cucumber

Tomato, cucumber & coriander salad

A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather

Cucumber & elderflower spritzer

Cool off this summer with a light, refreshing cocktail made with fresh seasonal ingredients

Creamy cucumber with gravadlax

This light and refreshing cucumber salad also goes well with smoked salmon or pickled herrings

Spicy cucumber salad

Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken

Pickled cucumbers with dill & spice

Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift

Fried stuffed cucumbers

Inspired by Fujian cuisine, these fried cucumbers stuffed with beautifully seasoned pork mince are a tasty way to one of your five-a-day

Cucumber, pea & lettuce soup

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

Green cucumber & mint gazpacho

This zingy, no-cook soup is packed with four of your five-a-day

Salmon, avocado & cucumber salad

A salmon salad that is superhealthy, packed with omega 3 and vitamin c and versatile enough for any course

Cucumber & pea salad

A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing

Prawn, avocado & cucumber salad

A simple prawn salad to make the most of your spiralizer. Slices of chunky avocado and ribbons of cucumber make a great mix of textures and flavours

Sesame beef skewers with cucumber salad

Ready in a flash, these sesame and soy beef skewers are perfect for barbecues or the grill

Salmon & cucumber twists

Get creative with your canapés. These fresh and light smoked fish bites are easy to make and even easier to eat

Grilled salmon teriyaki with cucumber salad

Salmon fillets are cooked straight from frozen for convenience - the sticky glaze helps to keep the fish moist while it cooks

Cucumber salad with pickled red onions

This light and crunchy salad makes a cooling accompaniment to spicy dishes

Crunchy watercress, cucumber & radish salad

A superhealthy, summery salad perfect for barbeques and picnic

Greek salad

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Salmon, samphire & charred cucumber salad

Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad

Courgette fritters with dill & cucumber sauce

Grated courgette and goat's cheese are pressed into patties and baked in this sensational vegetarian starter

Thai cucumber salad with sour chilli dressing

This healthy side salad is perfect for weeknight meals or laid back barbecues

Cod with cucumber, avocado & mango salsa salad

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

Keto Cucumber Dipping Sauce

Important timing note about this recipe:

This 5 minute dipping sauce is so easy to make but should be made ahead to allow the minced onion time to soften in the mixture. If you want to eat this dip right away, either omit the minced onion (which come out as harder pieces initially) or cut up tiny fine pieces of fresh onion in its place.

Minced onion itself is typically dried and leaving in the creamy sauce for a little bit of time will soften up the flavors once given some time to marinate and combine properly.

Make sure you watch the Cucumber Dip Video to see how truly easy it is to make and then scroll down to print this recipe!

How To Make Cucumber Noodles

If you’ve seen my guide for how to make zucchini noodles, the process for how to make cucumber noodles is very similar:

  • Cucumber pasta is the first step to this cold cucumber noodle salad. Use your spiralizer to make your spiralized cucumber noodles. The table top spiralizer makes this process go really quickly!

  • Next, we’ll drain the cucumber pasta noodles to get rid of any excess water. A sprinkle of salt helps it come out. This helps to prevent soggy noodles, which will also help the sauce stick to the noodles.

TIP: Not a fan of tahini sauce? Try basil pesto sauce instead!

  • Toss the cucumber noodle salad with the lemon tahini sauce and serve. Your noodles are ready for twirlin’ and now you know how to make cucumber noodles!

TIP: If you have some extra tahini sauce, use it as a veggie dip, or even a sandwich spread on low carb bread.

Pro Tips

  • Make cucumber raita fresh though you can make it a day ahead and chill in the refrigerator but the fresh one tastes best.
  • If you want to make it ahead, the best way is to keep everything ready and mix them just before serving. Like chopping the cucumber, herbs, chilies and whisking the yogurt can be done ahead. Mix all of these just before serving. Then sprinkle all the spice powders.
  • Usually cucumber raita is made with just cucumber as the main ingredient. However you may add other veggies like onions, tomatoes etc.

Though both are dips made with yogurt and cucumber as the main ingredient, Tzatziki is thicker than raita, flavoured with olive oil, garlic, kosher salt & lemon juice. But raita is thinner and does not use any of those but uses cumin powder for flavor.

It is good to make and serve cucumber raita fresh. Refrigerate it if you don&rsquot intend to serve it sooner. Finish it before 24 hours as the flavor of cucumber in the raita begins to change.

Watch the video: Μοσχαράκι Στρογγανόφ. Άκης Πετρετζίκης (June 2022).


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