Posts tagged cucumber

Chickpea Salad

Chickpea Salad

Recipe: Chickpea Salad

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad.



  • 1 7-ounce can chickpeas, rinsed
  • 3 cups peeled, seeded and diced cucumber
  • 2 cups halved grape tomatoes or cherry tomatoes
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup diced red onion
  • 1 Tbsp minced garlic
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp lemon juice
  • Freshly ground pepper to taste


  1. To prepare dressing: Wisk together garlic, olive oil, lemon juice, salt, and pepper.
  2. To prepare salad: Combine chickpeas, cucumber, tomatoes, cheese and onion in a medium bowl. Add dressing and toss to coat.

Preparation time: 20 minute(s)

Number of servings (yield): 6

Inspired By: Chickpea Salad

Dill Crusted Salmon with Pickled Cucumbers and Radishes

Recipe: Dill Crusted Salmon with Pickled Cucumbers and Radishes


  • 2 large cucumbers
  • 8 large radishes
  • 3 tablespoons rice-wine vinegar
  • 1/2 cup chopped fresh dill
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 five-ounce salmon fillets, skin removed


  1. Heat a grill or grill pan until very hot.
  2. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and salt. Toss to combine, and set aside.
  3. Coat salmon with remaining dill.
  4. Transfer salmon to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through.
  5. Serve topped with cucumber and radish mixture.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: salmon with cucumbers and Dill Marinated Salmon with Pickled Cucumbers

Salmon with Cucumber Dill Salad over Field Greens

Cucumber Dill Salad Salmon

Recipe: Salmon with Cucumber Dill Salad over Field Greens

This is one of my favorite summer time salmon dishes.


  • 4 cucumbers (about 3 1/4 lbs total), peeled, seeds removed, halved lengthwise, cut on bias 1/4-inch slices
  • 1 1/2 tsp Sea Salt, divided
  • 3/4 cup Sour Cream
  • 2 Tbsp chopped fresh dill
  • Juice of 1 lemon (2-3 Tbsp), divided
  • 1/4 small (about 1/2 lb) red onion, peeled, cut in thin, match-like sticks
  • 6 salmon fillets (about 6 oz each), skinned
  • Salt and pepper
  • 1 pkg (5 oz) Spring Mix (or any other salad mix)
  • 2 Tbsp Extra-Virgin Olive Oil


  1. Make cucumber salad: Toss cucumbers with 1 tsp sea salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, sour cream, dill, 1/2 tsp sea salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside.
  2. Heat non-stick saute pan or seasoned griddle over medium-high heat. Season both sides of fillets with salt and pepper; Cook fillets 2-3 min, until they have changed color about one-quarter of way up from bottom. Turn over; Cook an additional 2-3 min, to desired doneness.
  3. Toss spring mix with olive oil, 1 Tbsp lemon juice, and salt and pepper to taste. Place fillets on greens; top with 1/3 cup of cucumber salad.

Personal Notes

* The cucumber salad should be made well in advance and sit in the fridge a few hours to let the flavors blend. It can also be made the night before.
* I like a lot of Dill in my salad and will frequently double or triple the amount.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Grilled Salmon with Cucumber Dill Salad over Field Greens

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