Type what you have

Ingredients

• ✓ cucumber
• shrimp
• red onion
• jalapeno pepper
• cilantro
• lime
• tomato cocktail

Instructions

1. 1 In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
2. 2 Add lime juice and Clamato; toss to mix well.
3. 3 Chill in the refrigerator for 30 minutes.
4. 4 Serve cold with tostadas (hard tortillas) or soda crackers.

By Clamato

Ingredients

• ✓ cucumber
• orange
• mango
• pineapple
• jicama
• banana
• lime
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ cucumber
• tilapia fillet
• lime
• tomato
• red onion
• cilantro
• salt
• pepper

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

Ingredients

• ✓ cucumber
• shrimp
• lime juice
• serrano chile
• cilantro
• salt
• red onion
• avocado

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

Ingredients

• ✓ cucumber
• poblano pepper
• olive oil
• onion
• tomato
• jalapeno pepper
• garlic
• lime
• sugar
• salt
• black pepper
• cumin

Instructions

1. 1 Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
2. 2 Combine cucumber and onion in a bowl. Set aside.
3. 3 Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
4. 4 Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

By Sher

Ingredients

• ✓ cucumber
• shrimp
• scallop
• lime
• lemon
• onion
• tomato
• jalapeno pepper
• serrano pepper
• cilantro
• olive oil
• salt
• black pepper

Instructions

1. 1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

By JAVI19

Ingredients

• ✓ cucumber
• water
• quinoa
• taco seasoning mix
• chicken breast
• butter
• avocado
• red onion
• celery
• spinach
• carrot
• red bell pepper
• yellow bell pepper
• jalapeno pepper
• salsa

Instructions

1. 1 Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
2. 2 Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
3. 3 Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
4. 4 Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

By Deemcgee

Ingredients

• ✓ cucumber
• black pepper
• salt
• garlic powder
• garlic
• lemon juice
• red wine vinegar
• red onion
• cilantro
• green onion
• hot pepper sauce
• yellow bell pepper
• red bell pepper
• avocado
• celery
• tomato vegetable juice cocktail
• clam juice
• tomato juice

Instructions

1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins

Ingredients

• ✓ cucumber
• seasoned salt
• cilantro
• parsley
• green bell pepper
• red bell pepper
• green onion
• black olive
• chicken broth
• rice
• olive oil
• salt
• sugar
• white vinegar
• jalapeno pepper
• cayenne pepper
• lemon juice
• black bean
• jicama
• carrot

Instructions

1. 1 Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
2. 2 Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
3. 3 Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
4. 4 Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.

By phishgurl

Ingredients

• ✓ cucumber
• red onion
• white wine vinegar
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ cucumber
• salt
• red onion
• white vinegar
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ cucumber
• sour cream
• yogurt
• parsley
• cilantro
• cumin
• salt

Instructions

1. 1 In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

By Traci Poole

Ingredients

• ✓ cucumber
• cherry tomato
• italian seasoning
• garlic
• onion
• salt
• black pepper
• salad dressing

Instructions

1. 1 Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
2. 2 Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
3. 3 Cover and chill salad for 1 hour. Toss well before serving.

By Candy Apple

Ingredients

• ✓ cucumber
• rice wine vinegar
• white sugar
• soy sauce
• sesame seed

Instructions

1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Ingredients

• ✓ cucumber
• salt
• green onion
• green bell pepper
• red bell pepper
• rice vinegar
• sesame oil
• red pepper flakes
• cilantro

Instructions

1. 1 Cut cucumber in half lengthwise and gently scrape out seeds with a spoon. Cut each half crosswise into 2-inch pieces. Cut each piece lengthwise into thin, uniform strips and transfer to a bowl. Toss cucumber with 1 teaspoon salt and let stand 15 minutes.
2. 2 Meanwhile, cut green onions and bell peppers into thin, uniform strips, about 2 inches long.
3. 3 Transfer cucumber to a fine-mesh sieve, rinse, and drain well. Whisk together vinegar, sesame oil, crushed red pepper, and remaining 1/4 teaspoon salt in a large bowl. Add cucumber, green onions, bell peppers, and cilantro, and toss well.

By Sunday

Ingredients

• ✓ cucumber
• peach
• tomato
• red onion
• cream of coconut
• cilantro
• lime juice
• chili powder

Instructions

1. 1 Stir together peaches, cucumber, tomato, red onion, cream of coconut, cilantro, lime juice, and chili powder in a large bowl. Place in the refrigerator until flavors combine, about 1 to 2 hours. Serve at cool room temperature.

By Bito

Ingredients

• ✓ cucumber
• tomato
• red onion
• feta cheese
• green olive
• red wine vinegar

Instructions

1. 1 In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.

By MIKEGINNY

Ingredients

• ✓ cucumber
• carrot
• rice wine vinegar
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ cucumber
• mayonnaise
• ranch dressing mix
• zucchini
• green bell pepper

Instructions

1. 1 Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

By Vickie Spencer

Ingredients

• ✓ cucumber
• broccoli
• cauliflower
• green bell pepper
• carrot
• salad dressing

Instructions

1. 1 Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
2. 2 Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

By Chris

Ingredients

• ✓ cucumber
• long-grain white rice
• water
• red onion
• celery
• feta cheese
• olive oil
• red wine vinegar

Instructions

1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Ingredients

• ✓ cucumber
• rice paper
• rice vermicelli
• chicken
• mint
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ cucumber
• bread
• butter
• scallion
• parsley
• garlic
• salmon
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ cucumber
• cooking spray
• firm tofu
• spring roll wrapper
• broccoli slaw
• thai peanut sauce

Instructions

1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Ingredients

• ✓ cucumber
• feta cheese
• black olive
• tomato
• sun-dried tomato
• oil
• red onion

Instructions

1. 1 In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

By Heather Shevlin

Ingredients

• ✓ cucumber
• cranberry
• white sugar
• orange liqueur
• celery
• jalapeno pepper

Instructions

1. 1 Place cranberries into a food processor, and pulse until finely chopped. They should still have some texture.
2. 2 Transfer to a serving bowl; stir in sugar, orange liqueur, cucumber, celery and jalapeño. Let sit at room temperature for 15 minutes before serving to blend the flavors.

By Peach822

Ingredients

• ✓ cucumber
• corn
• cherry tomato
• cilantro
• olive oil
• red onion
• lime juice
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
3. 3 Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
4. 4 Cover and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ cucumber
• cilantro
• lime
• garlic
• sambal oelek
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ cucumber
• watermelon
• strawberry
• feta cheese
• mint
• basil
• lime
• walnut

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ cucumber
• salt
• sugar
• ginger root
• rice vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie