Greek Tomato & Cucumber Salad (keto friendly)

Ingredients

• 1 pkg (16 oz) Campari cocktail tomatoes, quartered

• 1 pkg (6 ct) mini seedless cucumbers, halved lengthwise, sliced in 1/4-inch half-moons

• 1/2 red onion, peeled, thinly sliced

• 1 organic green bell pepper, cored, seeded, thinly sliced

• 1 cup pitted Kalamata olives
  

• 1 container (8 oz) plain in rrine feta cheese, drained, cut in 12 pieces

• 1/2 cup lemon dressing

Directions
Add tomatoes, cucumbers, onion, peppers, olives, cheese, and dressing to large bowl. Toss gently to combine.

Cucumber Cups with Crab Meat

Ingredients

• 1 cucumber
• 5-6 oz of fresh crab meat
• 4 oz of fat-free sour cream
• 4 tablespoon of chopped chives
• 2 tablespoon of mixed herbs
• 4 crab sticks
• 8 asparagus sticks for decorating
• Lemon flavoring
• Salt and pepper

Directions

1.  Wash and trim the ends of the cucumber.
2. Peel it lengthwise with a vegetable peeler, keeping 1 out of every other ribbon.
3. Slice the cucumber into 8 sections and using a teaspoon, remove the flesh, forming a “cup” with ½ cm-thick borders.
4. Drain crab meat and flake it using a fork.
5. Combine crab meat, sour cream, herbs, chives and a few drops of lemon flavoring. Season to taste with Salt and pepper.
6. Stuff cucumber cups with crab meat mixture, put them on a plate, sprinkle with the rest of the chopped chives and sliced crab sticks.
7. Decorate with whole crab sticks and asparagus spears.

Recipe: Cucumber and Celery Salad with Tuna

Ingredients

• 2 teaspoons poppy seeds
• 3 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
• 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
• 2 cans (5 ounces each) solid white tuna in water, drained and flaked
• Coarse salt and ground pepper

Directions
In a medium bowl, stir together poppy seeds, vinegar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.


COOK'S NOTES
Cucumbers and celery add crunch without calories, while tuna contributes protein.
Pack this crisp salad full of summery flavor in to a pita pocket for a quick and easy lunch.

Cucumber salad

Cucumbers are an excellent source of vitamins K and C.

Ingredients:

• 2-3 large cucumbers, sliced
• 2 tbsp rice vinegar
• 1 tsp Himalayan sea salt
• 1 tbsp chia seeds

Directions:

Toss all ingredients together. Let chill for 20 minutes. Serve and Enjoy!

Appetizer (keto friendly)

Cucumber and Sweet-Onion Salad

Ingredients

• 3 English cucumbers, halved lengthwise and thinly sliced on the diagonal
• 1 medium sweet onion, such as Vidalia, halved and thinly sliced
• 1/2 cup fresh dill, coarsely chopped
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons white-wine vinegar
• Coarse salt and ground pepper

Directions
1.  In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.

Recipe : Cucumbers with Ajo Blanco Sauce

This ajo blanco sauce has is garlic-pungent, rich from almonds, and tart with sherry vinegar.

YIELD: 4 servings

Ingredients

• 5 mini seedless or Persian cucumbers (about 12 oz.)
• Kosher salt
• 3 tsp. sherry vinegar or red wine vinegar, divided
• 3/4 cup blanched almonds, divided
• 1 garlic clove, finely grated
• 1/2 cup extra-virgin olive oil
• Flaky sea salt

Directions
1. Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.

2. Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.

3. Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.

4. Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.

Notes
Sauce can be made 1 day ahead. Cover and chill.

Spicy Crunchy Tuna Bites

Ingredients:

• 1/2 lb Tuna, raw sushi-grade

• 1 small cucumber (English Cucumbers work better without the seeds and "mushy" center

• 1/4 tsp garlic powder

• 1 tbsp. green onion

• 1 nori (a dried seaweed sheet, opt for the darkest and most tightly "knit"

• 1/4 cup Greek yogurt

• Salt to taste

• Hot sauce (optional, to taste- Siracha works best)

Directions:

1.Slice the cucumber into 1/4 inch thick circles and lay out onto a plate.

2.Dice the tuna and green onions and throw them into a medium mixing bowl.

3.Into the bowl, add the Greek yogurt, hot sauce, garlic powder and salt. Make sure to taste and adjust the salt to your preference.

4.Scoop about 1 Tbsp of tuna onto each cucumber and garnish with additional sriracha and sliced nori (if desired.) Alternatively, if you want it to taste even more like sushi, mix some extra minced nori into the tuna mixture.

Thai Cucumber Salad with Peanuts

In this refreshing salad, crisp cucumbers and aromatic cilantro are tossed with a tangy dressing made with lime juice, fish sauce and fiery Thai chiles.

Ingredients

• 1/4 cup fresh lime juice 
• 1 tablespoon fish sauce 
• 1 tablespoon sugar 
• 2 Thai chiles, thinly sliced 
• 1 small garlic clove, finely grated 
• 2 tablespoons canola oil 
• 3 English cucumbers—halved lengthwise, seeded and sliced crosswise 1/4 inch thick 
• 1 cup packed cilantro, chopped 
• 1/2 cup salted roasted peanuts 
• 1/2 small red onion, very thinly sliced 
• Kosher salt

Directions

1. In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. 
2. In a large bowl, toss the cucumbers, cilantro, peanuts and onion. 
3. Add the dressing and toss to coat. 
4. Season with salt and serve right away.

Recipe : Egg salad over lettuce and cucumber

more egg recipes

Quick Gazpacho

Ingredients

• 4 tomatoes
• 1 red pepper
• 1 green pepper
• 2 cucumbers, peeled, deseeded and cut
• some mint
• salt and black pepper

Serves 4

Directions

1. Poach the tomatoes in boiling water for 30 seconds, then peel and deseed them.
2. Grill the peppers for 10–15 minutes until charred all over. Place in a plastic bag and leave to cool, before peeling away the skin and seeds and cutting into chunks.
3. Blend the tomato, peppers and cucumber together with the mint in a blender. Season and serve chilled.

Recipe: Radish Salad

Makes 2 servings

This simple salad packs a health punch with the earthy radish and the light cucumber tossed in herbs, olive oil, and lemon juice.
Finish it off with a sprinkle of sea salt and what results is a gorgeous dish worthy of any brunch or lunch gathering.

Ingredients

• 2 cups sliced radishes (make sure to use the freshest, most beautiful radishes available)
• 2 cups sliced cucumbers
• 2 tablespoons minced tarragon
• 4 tablespoons minced dill
• 2 tablespoons olive oil
• ¼ lemon, juiced
• ¹⁄8 teaspoon sea salt

Directions

Place the radish and cucumber slices in a medium bowl and toss with all the remaining ingredients. Allow the salad to chill in the refrigerator for 15 minutes before eating.

Radishes are a standout cruciferous vegetable that deserves its own time in the limelight. If the term 'food as medicine' applies to anything, it applies to radishes.

Radishes help combat dozens of conditions - including brain tumors, brain cancer, arthritis, asthma, epilepsy, intestinal worms and parasites, multiple sclerosis, and more.