Type what you have

Ingredients

• ✓ cucumber
• plain yogurt
• cider vinegar
• sugar
• salt

Instructions

1. 1 Fold cucumber, yogurt, vinegar, sugar, and salt together in a large bowl. Adjust seasoning as desired.

By barbara

Ingredients

• ✓ cucumber
• orange
• carrot
• water
• white sugar
• lemon juice

Instructions

1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Ingredients

• ✓ cucumber
• banana
• mango
• spinach
• cashew butter
• sesame seed
• water

Instructions

1. 1 Layer banana, mango, cucumber, spinach, cashew butter, and sesame seeds in a blender, in the order mentioned; add water. Blend until smoothie is desired consistency, adding more water if desired.

By Alli Shircliff

Ingredients

• ✓ cucumber
• banana
• red bell pepper
• grapefruit juice
• carrot
• ice cube

Instructions

1. 1 Combine banana, cucumbers, red bell pepper, grapefruit juice, and carrots in a blender; blend until smooth.
2. 2 Fill a glass with ice and pour smoothie over ice.

By minecraftcupcakez

Ingredients

• ✓ cucumber
• spinach
• strawberry
• carrot
• banana
• apple
• water
• ice cube
• flax seed

Instructions

1. 1 Blend spinach, strawberries, cucumber, carrots, banana, apple, water, ice cubes, and flax seed together in a blender until smooth.

By Adina Ryan

Ingredients

• ✓ cucumber
• coconut water
• pineapple
• celery
• lemon
• parsley
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Blend coconut water, pineapple, celery, cucumber, lemon, parsley, and ginger together in a blender until smooth.

By jesnmeg

Ingredients

• ✓ cucumber
• semolina flour
• coconut
• rice flour
• green chile pepper
• ginger
• salt
• water
• oil

Instructions

1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Ingredients

• ✓ cucumber
• water
• romaine lettuce
• avocado
• celery
• spinach
• lemon
• ice
• apple
• banana

Instructions

1. 1 Blend water, romaine lettuce, cucumber, avocado, celery, spinach, and lemon juice together in a blender on high until smooth, about 30 seconds. Add ice, apple, and banana to blender and blend until smooth, about 30 seconds.

By Heather Barbian

Ingredients

• ✓ cucumber
• butter
• carrot
• tomato
• garlic
• rice
• ham
• egg
• salt
• black pepper
• cooking spray
• parsley

Instructions

1. 1 Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
2. 2 Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
3. 3 Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

By Jora

Ingredients

• ✓ cucumber
• avocado
• lemon
• yogurt
• olive oil
• garlic powder
• onion powder
• cumin
• water
• salt
• black pepper
• bacon
• egg
• mixed greens
• cherry tomato

Instructions

1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Ingredients

• ✓ cucumber
• arugula
• black pepper
• sea salt
• lemon juice
• garlic
• radish
• greek yogurt
• cottage cheese
• black pepper
• sea salt
• rosemary
• parmesan cheese
• heavy cream
• egg
• red bell pepper
• zucchini
• potato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Ingredients

• ✓ cucumber
• arugula
• alfalfa sprout
• cherry tomato
• olive oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Combine arugula, sprouts, cucumber, and tomatoes in a large bowl. Whisk oil and vinegar together in a small bowl; pour over salad. Toss salad until coated in dressing, then season with salt and pepper.

By Anna

Ingredients

• ✓ cucumber
• bow-tie pasta
• black olive
• tomato
• green bell pepper
• yellow bell pepper
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ cucumber
• spaghetti
• salad dressing
• italian seasoning
• cheddar cheese
• tomato
• green bell pepper
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Rinse in cool water, drain.
3. 3 Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
4. 4 Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.

By Sherie H

Ingredients

• ✓ cucumber
• balsamic vinegar
• roma tomato
• mozzarella cheese
• basil
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.
2. 2 While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.
3. 3 Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.

By Kim

Ingredients

• ✓ cucumber
• broccoli
• cauliflower floret
• butter
• salt
• seashell pasta
• salad dressing
• carrot
• tomato
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ cucumber
• potato
• celery
• red onion
• green olive
• pimento
• olive oil
• red wine vinegar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes.
2. 2 Combine the potatoes, cucumber, celery, onion, and olives in a large bowl.
3. 3 Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

By marisella

Ingredients

• ✓ cucumber
• tomato
• green onion
• sweet yellow pepper
• parsley
• basil
• lemon juice
• olive oil
• black pepper
• garlic
• bread

Instructions

1. 1 In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
2. 2 In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
3. 3 Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
4. 4 Toss bread cubes with tomato mixture, and serve.

By JUNEBUFF1

Ingredients

• ✓ cucumber
• spaghetti squash
• cherry tomato
• kalamata olive
• red onion
• garlic
• lemon juice
• lemon zest
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
2. 2 Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 4 Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

By Wei Zheng

Ingredients

• ✓ cucumber
• garlic
• bread
• basil
• tomato
• red onion
• thyme
• garlic
• olive oil
• balsamic vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Rub peeled garlic clove around a wooden salad bowl.
3. 3 Pull apart or cut bread into bite-sized pieces.
4. 4 Combine bread, basil, tomatoes, cucumber, red onion, thyme, and minced garlic in the prepared salad bowl.
5. 5 Add olive oil and vinegar; toss until evenly coated.

By Tamara

Ingredients

• ✓ cucumber
• olive oil
• red wine vinegar
• salt
• black pepper
• bread
• tomato
• onion
• tuna
• black olive
• caper

Instructions

1. 1 Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
2. 2 Add bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently.
3. 3 Pour dressing on top, mix, and serve.

By BR Cook

Ingredients

• ✓ cucumber
• bread
• olive oil
• garlic
• kosher salt
• asparagus
• yellow tomato
• red onion
• kalamata olive
• mozzarella
• cherry tomato
• caper
• red wine vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Ingredients

• ✓ cucumber
• spaghetti
• salad dressing
• parmesan cheese
• sesame seed
• poppy seed
• seasoning salt
• paprika
• garlic powder
• black pepper
• cayenne pepper
• red onion
• tomato

Instructions

1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ cucumber
• canola oil
• tarragon vinegar
• sugar
• thyme
• mustard
• garlic
• artichoke heart
• romaine lettuce
• red bell pepper
• carrot
• red onion
• black olive
• green olive
• romano cheese
• black pepper

Instructions

1. 1 In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts in mixture, cover, and marinate in the refrigerator, at least 4 hours or overnight.
2. 2 In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in artichoke and marinade mixture; toss to coat.

By Diane Sniffen

Ingredients

• ✓ cucumber
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parmesan cheese
• parsley
• black olive
• red bell pepper
• green bell pepper
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ cucumber
• lime juice
• white sugar
• water

Instructions

1. 1 Combine the cucumber, lime juice, sugar, and water in a food processor; puree.

By Kelly Baker-Hefley

Ingredients

• ✓ cucumber
• watermelon
• lime

Instructions

1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Ingredients

• ✓ cucumber
• apple
• raspberry vinaigrette

Instructions

1. 1 Mix diced apple and cucumber slices together in a small bowl. Drizzle vinaigrette over the apple mixture and toss to coat.

By EllyBelle

Ingredients

• ✓ cucumber
• soft tofu
• orange zest

Instructions

1. 1 Puree tofu, cucumber, and orange zest in a food processor until smooth.

By stronglive1

Ingredients

• ✓ cucumber
• onion
• salt
• white sugar
• white vinegar

Instructions

1. 1 Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
2. 2 Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.

By Danielle Kroll