8 Tasty Cucumber Recipes (2024)

SERVINGS: 4

4 oz skirt steak

2 Tbsp sweet Asian chili sauce

 3 Tbsp fresh lime juice, divided

1 tsp minced garlic

1 seedless cucumber

1½ lb watermelon

4 lime wedges

1. CUTskirt steak crosswise into 12 thin slices. Toss with chili sauce, 2 Tbsp fresh lime juice, and minced garlic. Thread onto soaked wooden skewers (8").
2. SHAVEcucumber into ribbons and toss with 1 Tbsp lime juice. Cut watermelon into 8 slices. Grill beef over medium-high heat about 1 min per side for medium.
3. SERVEwatermelon, cucumber, and skewers with lime wedges and more chili sauce.

NUTRITION(per serving)115 cal, 7 g pro, 14 g carb, 1 g fiber, 4 g fat, 1.5 g sat fat, 81 mg sodium

SERVINGS: 4

1¼ cups rice vinegar

½ cup agave nectar

¼ tsp red-pepper flakes
½ lb peeled shrimp

1 cup red onion, sliced

½ lb Kirby cucumber, halved and sliced
¼ cup cilantro sprigs

1. BRINGrice vinegar, agave nectar, and red-pepper flakes to a boil. Add peeled shrimp and simmer until cooked through, 3 minutes.
2. STIRin red onion and cucumber.
3. SERVEchilled with cilantro sprigs.

NUTRITION(per serving)158 cal, 13 g pro, 24 g carb, 2 g fiber, 2 g fat, 0.5 g sat fat, 92 mg sodium

SERVINGS: 4

1 lb seedless cucumber, chopped
½ cup lemon-lime seltzer
⅓ cup fresh mint, chopped
3 Tbsp honey
1 Tbsp fresh lemon juice
Mint sprigs (for garnish)

1. COMBINEcucumber with seltzer, fresh mint, honey, and lemon juice in blender. Puree until smooth.
2. TRANSFERto shallow glass dish and freeze, stirring occasionally, until crystals form, 20 to 30 min.
3. SCOOPinto 4 small bowls and garnish with mint sprigs.

NUTRITION(per serving)67 cal, 1 g pro, 18 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 4 mg sodium

SERVINGS: 4

1 lb seedless cucumber, peeled and chopped
¼ cup low-fat plain yogurt
¾ tsp wasabi paste
2 chopped scallion greens
¾ cup ice water

Combine all ingredients and puree until smooth. Ladle into 4 bowls. Dollop with yogurt.

NUTRITION(per serving)28 cal, 2 g pro, 5 g carb, 1 g fiber, 0.5 g fat, 0 g sat fat, 34 mg sodium

SERVINGS: 4

1 lb cucumber, peeled and chopped
¾ cup fresh basil leaves
½ cup ice
12 oz agave-sweetened grapefruit soda

Combine all ingredients in a blender. Puree and serve over ice.

NUTRITION(per serving)40 cal, 1 g pro, 9 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 3 mg sodium

SERVINGS: 4

8 oz cucumber chunks
¾ cup 2% plain Greek-style yogurt
2 Tbsp chopped fresh dill,
1 tsp minced garlic
4 boneless, skinless chicken breasts

4 whole wheat pitas

1. MIXcucumber, yogurt, dill, andgarlic.
2. GRILL4 boneless, skinless chicken breasts over medium heat, turning once, 15 to 18 min.
3. GRILL4 whole wheat pitas until golden, about 3 minutes.
4. SLICEchicken. Serve with halved pitas and top with yogurt sauce.

NUTRITION(per serving)402 cal, 46 g pro, 39 g carb, 5 g fiber, 7 g fat, 2 g sat fat, 553 mg sodium

SERVINGS: 4

6 oz cubed Persian cucumber
1 mango, sliced
1 avocado, cubed
2 Tbsp fresh lime juice
4 oz lump crabmeat, divided

Toss cucumber, mango, avocado, and fresh lime juice. Serve in 4 glasses topped with 1 oz lump crabmeat each.

NUTRITION(per serving) 127 cal, 7 g pro, 14 g carb, 3 g fiber, 5.5 g fat, 1 g sat fat, 99 mg sodium

SERVINGS:4

4 cups water
2 lemons, thinly sliced
3 medium shallots, thinly sliced
4 (6-ounce) pieces halibut fillet, skin removed
2 medium cucumbers, thinly sliced
3 tablespoons roughly chopped fresh dill
¼ cup reduced-fat sour cream
¼ teaspoon salt

1. BRINGwater, lemons, and shallots to a simmerin a medium saucepanover medium-high heat. Add halibut, nestling fish pieces under lemons and shallots. Return water to a simmer and simmer gently until fish is opaque and tender, 5 to 8 minutes.
2. COMBINEcucumbers, dill, sour cream, and salt in a medium bowl while fish is cooking.
3. TRANSFER(carefully!) the fish to 4 plates using a large large slotted spoon when fish is done. Drain lemon and shallot slices and place on top of fish. Serve warm with cucumbers on the side.

NUTRITION(per serving)230 calories, 6 g fat, 1.5 g saturated fat, 37 g protein, 7 g carbohydrate, 2 g fiber, 250 mg sodium