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Cucumber Orange Carrot Juice
Breakfast

Cucumber Orange Carrot Juice

4.1

Prep
10 min
Cook
Total
10 min

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

Cucumber Dosa
Breakfast Indian

Cucumber Dosa

Prep
10 min
Cook
5 min
Total
45 min

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

Jora's Rice Omelet
Breakfast American

Jora's Rice Omelet

3.5

Prep
10 min
Cook
25 min
Total
35 min

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

Bacon and Egg Breakfast Salad with Avocado Dressing
Breakfast American

Bacon and Egg Breakfast Salad with Avocado Dressing

5.0

Prep
20 min
Cook
10 min
Total
30 min

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

Cottage Cheese Frittata with Cucumber and Radish Dip
Breakfast American

Cottage Cheese Frittata with Cucumber and Radish Dip

4.0

Prep
35 min
Cook
50 min
Total
85 min

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

Agua Fresca de Pepino (Cucumber Limeade)
Drink Mexican

Agua Fresca de Pepino (Cucumber Limeade)

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth.
  2. 2 Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

By Yoly

Watermelon and Cucumber Agua Fresca
Drink Mexican

Watermelon and Cucumber Agua Fresca

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put watermelon in a blender. Blend until the chunks turn to liquid. Add cucumber chunks and blend again. Pour in water, sugar, and lime juice. Blend once more. Strain through a sieve to remove pulp.
  2. 2 Fill 4 glasses with ice and pour agua fresca on top.

By CookingWithShelia

Tilapia Ceviche
Dinner Mexican

Tilapia Ceviche

4.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
  2. 2 Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
  3. 3 Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

By Samantha

Aguachile
Dinner Mexican

Aguachile

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Divide shrimp onto two shallow plates.
  2. 2 Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
  3. 3 Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
  4. 4 To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

By Yoly

Cucumber Jalapeño Margarita
Drink Mexican

Cucumber Jalapeño Margarita

4.7

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine tequila, lime juice, orange liqueur, and simple syrup in a pitcher with a lid; add jalapeño and 4 thin cucumber slices. Refrigerate until chilled, at least 1 hour.
  2. 2 Meanwhile, run lime wedges along rims of 4 pint glass; pour salt onto a flat plate. Dip moistened rims into salt to coat.
  3. 3 Fill prepared glasses with ice; pour chilled margarita over top. Garnish each drink with 1 cucumber slice.

By Dillon McGill

Ceviche Self-Portrait
Appetizer Mexican

Ceviche Self-Portrait

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Simple Sweet and Spicy Chicken Wraps
Lunch Mexican

Simple Sweet and Spicy Chicken Wraps

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
  2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
  3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
  5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Bloody Mary Ceviche
Appetizer Mexican

Bloody Mary Ceviche

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

Watermelon-Cucumber Agua Fresca
Drink Mexican

Watermelon-Cucumber Agua Fresca

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place watermelon and 1 1/2 cups water in a blender, and process at high speed until combined, about 1 minute. Add cucumber, lime juice, and sugar; blend until smooth. Pour mixture through a fine mesh strainer and using a spatula, press to remove the pulp. Don't skip this step, it's important.
  2. 2 Pour the strained mixture into a large pitcher, add remaining 1 cup water, and stir well. Refrigerate for at least 1 hour or longer.
  3. 3 Sprinkle some Tajin® (chili lime seasoning) onto a small plate. Run the lime wedge around the top of the glass, invert the glass, and dip the rim into the seasoning.
  4. 4 Fill the glass with ice, pour in the agua fresca, garnish with watermelon slices or wedges, and lime slices.

By lutzflcat

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Cool Cucumber Salsa
Appetizer Mexican

Cool Cucumber Salsa

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cucumbers, tomatoes, green pepper, jalapeño pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt together in a medium bowl; cover and refrigerate until chilled, about 30 minutes to 1 hour.
  3. 3 Serve with tortilla chips.

By DAWNIE1219

Absolutely the Best Nacho Dip Ever
Appetizer Mexican

Absolutely the Best Nacho Dip Ever

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
  2. 2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
  3. 3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

By JEFF MOORE

Guacamole Salad
Lunch Mexican

Guacamole Salad

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

By yogurtraisin