Archives for category: cucumbers

Cucumber Avocado Tomato Salad Recipe 

Cucumber Avocado Tomato Salad Recipe - fresh and delicious not to mention easy!


  • 1 pint grape tomatoes, sliced into halves or quarters
  • 2 cucumbers, sliced then cut in half
  • ½ red onion, diced
  • 3 avocados, chopped
  • 1 clove garlic, minced
  • 2-3 Tbsp. extra virgin olive oil
  • 2-3 Tbsp. fresh squeezed lemon juice
  • 1 Tbs. chopped fresh dill
  • sea salt and black pepper, to taste


Place tomatoes, cucumbers, onions, avocados, garlic, and dill in a large bowl.

Drizzle with olive oil and lemon juice. Toss gently to combine.

Just before serving, season with salt and pepper.

Here’s a link to an avocado scooper I hand-stamped, available at my Etsy shop!

I recently adapted a salad recipe from a Mediterranean Diet Cookbook called the “Mediterranean Detox Salad.” The name does not sound appetizing to me, but it turned out to be delicious. Here’s what I ended up with…



  • 1 English Cucumber
  • 2 Tbs. lemon juice
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 can artichoke hears (packed in water), sliced
  • 6 cups Romaine lettuce
  • 1/2 c. feta cheese, crumbled
  • 6 cherry tomatoes
  • Black pepper, to taste
  • 1/2 tsp. dillweed
  • Garlic powder, to taste


Slice cucumber in half lengthwise and then crosswise into 1/4-inch thick slices.

Set aside half of the cucumber slices.

With a food processor, process the other half of the cucumber, plus 2 Tbsp. lemon juice.

Add EVOO, dillweed, garlic powder, and pepper to processor and pulse.

In a bowl, put artichoke hearts, Romaine lettuce, feta, and cucumber slices. Mix salad and toss with dressing. Top with tomatoes and a sprinkle of dillweed.

I used some pickling cucumbers that we bought from a local produce stand, and some fresh dill from our garden to make a salt & vinegar cucumber salad. It has only four ingredients but lots of flavor.

The entire batch is only 4 Weight Watchers Plus points!

I think this is a good alternative to salt & vinegar chips since it has the tanginess of salt & vinegar and the crunch of the cucumbers, but hardly any fat.

salt and vinegar cucumbers with fresh dill. only 4 ingredients AND only 4 WW+ points.


  • 2 cucumbers, washed & sliced (I used 8 pickling cucumbers since they are smaller)
  • 1/3 c. white vinegar
  • 1/3 c. water
  • 1 Tbs. Kosher salt
  • 1 tsp. sugar
  • 1/2 Tbs. fresh dillweed


In a medium-sized bowl, mix together vinegar, water, salt and sugar. Add cucumber slices, then top with dill, and stir gently to combine. Refrigerate for a few hours until chilled.

Recipe makes 1 serving. Estimated Nutrition Per Serving:

Calories 142.3

Total Fat 0.8 g

Carbohydrate 32.8 g

Dietary Fiber 4.8 g

Protein 4.2 g

UPDATE: I made this recipe using English cucumbers and instead of slicing them into coin shapes, I used a GEFU Spirelli spiral cutter tool. Here’s what it looked like…

Salt and Vinegar Cucumber Salad - spiral cut with the GEFU Spirelli


Gefu spiral cutter - English Cucumber for a salt and vinegar salad recipe {}

little helper :) picking fresh dill for the cucumber recipe

little helper 🙂 picking fresh dill for the cucumber recipe

Here’s a batch I mixed up then put in jelly jars to keep in the fridge:

Salt and Vinegar Cumbers - mix up and keep in a jar in the fridge. Can also add dill.

wasabi sesame soy cucumber salad

One of my favorite combinations is salt & vinegar. Salt & vinegar chips, salt & vinegar potatoes, and salt & vinegar cucumbers, just to name a few. Last year we grew tons of cucumbers in the garden and I probably ‘pickled’ my insides by eating so many fresh cucumbers marinated in vinegar and kosher salt.

Now, just in time for vegetable garden planting season, I have another favorite cucumber recipe that includes the delicious spice of wasabi and the flavor of soy sauce, all soaked in rice vinegar, and topped with toasted sesame seeds (adapted from

5-17-2013 (2)

Best of all, the whole batch has less than 190 calories, and less than 10 grams of fat.

The entire Serving is just 5 Weight Watchers Plus Points!

Also, here’s a great addition to your pantry: Amazon has an 64-ounce container of Kikoman soy sauce for only $14! It lasts basically forever and is great for stir fry recipes, rice, marinades, etc. Also if you have Amazon’s Prime there’s free two-day shipping. Awww yeah!


  • Cucumbers: until ours are ready in the garden, I used 6 mini seedless store-bought.
  • 1 tsp kosher salt
  • 2 Tbs sesame seeds
  • 1 Tbs rice vinegar
  • 2 tsp wasabi sauce
  • 1 tsp sugar
  • ¼ tsp soy sauce


Peel cucumbers (I remove part of the skin, and leave part on, so it looks like stripes) and cut into thin slices.

Place cucumber slices in a colander and sprinkle with salt. Leave for about 15 minutes so the extra moisture drains out, and while waiting, toast the sesame seeds in a dry skillet over medium heat, stirring occasionally, approximately 5 minutes or until browned.

In a bowl, mix together vinegar, wasabi, sugar, and soy sauce. Add the cucumbers and stir until combined. Refrigerate and serve chilled. Garnish with sesame seeds.

wasabi sesame soy cucumber salad

wasabi sesame soy cucumber salad

wasabi sesame soy cucumber salad

Recipe Makes 1 Serving

Estimated Nutrition Facts for 1 Serving

  • Calories 188.4
  • Total Fat 9.3 g
  • Cholesterol 0.0 mg
  • Total Carbohydrate 23.7 g
  • Dietary Fiber 3.8 g
  • Sugars 17.6 g
  • Protein 4.7 g