Lemon Cucumber Salsa With Fresh Mint Recipes

COOL CUCUMBER SALSA

Cool Cucumber Salsa image

A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.

Provided by DAWNIE1219

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

Ingredients

2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
½ cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
½ teaspoon dried dill weed
½ teaspoon salt
1 (12 ounce) package tortilla chips

Steps:

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 21.6 g, Fat 6.6 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 217.2 mg, Sugar 1.9 g

LEMON CUCUMBER SALSA WITH FRESH MINT

Lemon Cucumber Salsa With Fresh Mint image

Here in Oregon I can buy organic yet inexpensive lemon cucumbers from the Farmers' Market-alas, only in the summer! Sweeter and milder than standard cucumbers, this variety of cucumbers (L cucumis sativus) is light and refreshing! Be sure to choose ones that are firm, about the size of a lime, and have no large brown spots. From Home Grown Cooking.

Provided by COOKGIRl

Categories Sauces

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 12

Ingredients

1 cup lemon cucumber, peeled and diced small
3 tablespoons red onions, diced small
2 firm roma tomatoes, diced small
1 tablespoon jalapeno pepper, finely minced (read *NOTE)
2 tablespoons red wine vinegar, to taste
1 1/2 tablespoons of fresh mint, chopped (NOT dried)
1/2 limes, juice of or 1/2 lemon, juice of
salt, to taste
pepper, to taste
cayenne pepper
mint leaf
lime zest or lemon zest

Steps:

*NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish.
SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate.
Just before serving, garnish salsa with the remaining ingredients.
Yield is estimated.

Nutrition Facts : Calories 34.7, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 8.2, Fiber 1.9, Sugar 3.9, Protein 1.4

THAI CUCUMBER AND MINT SALSA

Thai Cucumber And Mint Salsa image

This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.

Provided by Molly O'Neill

Categories easy, side dish

Time P2DT2h5m

Yield Four servings

Number Of Ingredients 11

Ingredients

3 medium cucumbers, peeled, seeded, cut into 1/4-inch dice
2 cloves garlic, peeled and minced
1 small Thai chili pepper, seeded, deveined and minced
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1/2 cup fresh coriander, minced
1/2 cup fresh mint, minced
1/2 cup fresh basil, minced
2 scallions, rinsed and minced
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 0 grams

CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA

Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa image

I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.

Provided by An_Net

Categories Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless barramundi fillets (or any tender white flesh fillet available to you)
2 cups thick european style yoghurt
1/2 bunch coriander, leaves and roots (cilantro, roughly chopped)
1 lemon, zest of
3/4 teaspoon cumin
3/4 teaspoon turmeric
flaked sea salt
black pepper
butter
1 large cucumber (peeled, seeded and cut into fine dice, approx 1 cup)
1/2 bunch fresh mint leaves, approx 3 tbsp (finely chopped)
3 tablespoons white wine vinegar
1 1/2 tablespoons icing sugar (powdered sugar)
1 1/2 tablespoons extra virgin olive oil
flaked sea salt
black pepper

Steps:

Fish:.
Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
Salsa:.
In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
Add the vinegar mix to the cucumber and the chopped mint.
Toss it all together and set aside.
Preheat oven to 180 degrees (350 fahrenheit).
In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.

Nutrition Facts : Calories 223.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 69.9, Sodium 96.1, Carbohydrate 17.9, Fiber 0.5, Sugar 15.8, Protein 16.5

LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)

Lemon Cucumber Tea Sandwiches With Minty Mayonnaise (Or Hummus) image

I replaced standard cucumbers with lemon cucumbers from our garden! Adapted from ichef.com with a nod and hat doff to another site (grouprecipes.com) for the hummus idea. If you dislike mint, try another fresh herb: basil is always an excellent choice, lovage, salad burnet or good ol' parsley. For a more substantial meal, add greens-arugula, baby spinach, loose leaf lettuce; perhaps some finely minced shallots, heirloom toms, ad infinitum...

Provided by COOKGIRl

Categories Lunch/Snacks

Time 20m

Yield 16 tea sandwiches

Number Of Ingredients 10

Ingredients

1 egg yolk
1/4 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/3 cup fresh mint leaves, loosely packed
1/2 cup sunflower oil
salt, to taste
cracked black pepper or white pepper, to taste
8 thin slices homemade wheat bread, your choice to remove crusts (ok to substitute white or multi grain bread-we used a 9-grain bread with sunflower seeds)
3 lemon cucumbers, peeled and thinly sliced (approximately)
greens, washed and dried (optional)

Steps:

Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
Cut each sandwich into quarters before serving.

LEMON CUCUMBERS

Lemon Cucumbers image

A change from the usual vinegar cucumbers. A great combination of sweet and tart. Cucumbers will "juice" as they chill.

Provided by jp mims

Categories Summer

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 medium cucumbers, peeled and thinly sliced
1/2 small white onions or 1/2 small yellow onion, thinly sliced
1/4 cup vinegar
2 tablespoons sugar
1 tablespoon bottled lemon juice (realemon)
1 teaspoon celery seed
3/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Place cucumbers and onion in a bowl.
Combine rest of the ingredients in a measuring cup.
Stir well.
Pour over cucumbers and onions.
Chill for 4 hours.

TOMATO, MINT AND CUCUMBER SALSA

Tomato, Mint and Cucumber Salsa image

Spearmint works best in this. This is best made by hand, not in the food processor. Good on grilled salmon fillet. Chili oil can be found in Mexican sections of larger grocery stores. Bell peppers can be subbed for the New Mexico chile, or added with it. Cooking time is refrigeration time.

Provided by Outta Here

Categories Sauces

Time 50m

Yield 8 cups

Number Of Ingredients 13

Ingredients

1 pint cherry tomatoes
1 pint yellow cherry tomato
2 cucumbers, peeled and diced in large chunks
1 teaspoon salt
1 teaspoon lemon pepper (if your lemon pepper is made with salt, cut above amount of salt down to taste)
1 tablespoon lemon juice
1/2 cup white onion, diced
1/2 cup New Mexico green chilies, diced
1 teaspoon garlic, minced
1/4 cup chili oil
2 tablespoons white vinegar
1 cup fresh mint leaves, chopped
mint leaf, for garnish

Steps:

Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
Place in serving bowl and garnish with mint leaves.

Nutrition Facts : Calories 35.3, Fat 0.3, SaturatedFat 0.1, Sodium 304.9, Carbohydrate 7.9, Fiber 1.7, Sugar 3.2, Protein 1.6

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