Recipe Page: Baby Cucumber

Baby Cucumber and Tomato Salad

Duration: 10 minutes

Simple, tasty and refreshing.

Utensils

  • Mixing bowl
  • Small bowl
  • Small bowl

Ingredients

  • 1 cup baby cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • Optional: crumbled feta cheese

Instructions

  1. In a large bowl, combine the sliced baby cucumbers, halved cherry tomatoes, sliced red onion, and chopped parsley.
  2. In a small bowl, whisk together the extra virgin olive oil and red wine vinegar to make the dressing. Season with salt and pepper.
  3. Drizzle the dressing over the salad ingredients and toss gently to coat.
  4. If desired, sprinkle crumbled feta cheese over the salad before serving.
  5. Serve the baby cucumber and tomato salad chilled as a refreshing side dish or starter.

Greek Salad with Baby Cucumbers

Duration: 15 minutes

A tasty and simple Greek salad.

Utensils

  • Salad bowl
  • Small bowl
  • Whisk

Ingredients

  • 1 cup baby cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. In a large salad bowl, combine the sliced baby cucumbers, halved cherry tomatoes, Kalamata olives, sliced red onion, and crumbled feta cheese.
  2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad ingredients and toss gently to coat.
  4. Serve the Greek salad with baby cucumbers chilled as a flavorful and satisfying vegetarian meal.

Baby Cucumber and Avocado Sushi Rolls

Duration: 15 minutes

Super tasty homemade sushi rolls.

Utensils

  • Sushi mat or clean kitchen towel
  • Sharp knife

Ingredients

  • 2 nori seaweed sheets
  • 1 cup sushi rice, cooked according to package instructions
  • 1 avocado, thinly sliced
  • 1 cup baby cucumbers, julienned
  • Soy sauce, for dipping
  • Wasabi and pickled ginger, for serving (optional)

Instructions

  1. Place a nori seaweed sheet shiny side down on a sushi mat or clean kitchen towel.
  2. Spread a thin layer of cooked sushi rice evenly over the nori sheet, leaving about 1-inch of space at the top edge.
  3. Arrange sliced avocado and julienned baby cucumbers in a row along the bottom edge of the nori sheet.
  4. Starting from the bottom edge, tightly roll the nori sheet up, using the sushi mat or kitchen towel to help shape the roll.
  5. Moisten the top edge of the nori sheet with a little water to seal the roll.
  6. Use a sharp knife to slice the sushi roll into bite-sized pieces.
  7. Repeat the process with the remaining nori sheet and ingredients.
  8. Serve the baby cucumber and avocado sushi rolls with soy sauce for dipping, and wasabi and pickled ginger on the side if desired.