Are you ready to embark on a flavorful adventure to the Mediterranean? This salad will make your taste buds stand up and scream, “Opa!” A Mediterranean salad, or shirazi salad, is vibrantly colored and packed with bright, citrusy, and satisfying flavors. The acidic, juicy burst from the tomato pairs with the crisp cucumber. Hold onto your fork, though, because the flavors don’t stop there.

Although red onion has an assertive flavor, it doesn’t overpower the rest of the ingredient in the salad. In fact, the brightness from the three different herbs, in addition to the fresh lemon juice, tame that signature allium flavor. What you are left with is a combination of crunchy and juice textures that makes each bite more enjoyable than the last. It’s as if the flavors dance on your palate!

To achieve the perfect Mediterranean salad, we encourage you to cut the cucumber, onion, and tomatoes in uniform size. Doing so helps every bite burst with flavor. Plus, it makes for an easy and enjoyable eating experience. Speaking of chopping, do not over chop your herbs. Give the parsley, mint, and dill a quick chop and then add them to the salad bowl. A light toss in the olive oil and lemon juice will be perfect. Allow the flavors to marinate for about 15 minutes in the fridge and then enjoy. We hope you love it!

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Perhaps the crunchiest duo in the salad game, cabbage and cucumber are hydrating, refreshing, and low in calories. Although this recipe is very basic, it is quite popular in various cuisines, especially as a side dish. Not only is this salad easy to make, but it also preps well, meaning that you can make it ahead of time to bring to a picnic. We aren’t saying that picnicking is the most popular winter activity, but we’re just saying it’s a possibility when the weather permits.

Although this salad has a short ingredients list, it manages to feed a small family as a side dish. If you are cleansing, then you can enjoy the entire salad, or half of it, as your full entree. Just make sure that the cabbage you choose is bright green with tight, crisp leaves. You don’t want a head of cabbage that looks damaged and withered. As for the cucumbers, Persian cucumbers work best because they are perfectly crunchy and offer a bright flavor. English cucumbers work well, but they aren’t as crispy as hot house or Persian cucumbers. Finally, the addition of freshly chopped green onions and dill gives this salad an added depth of flavor and powerful aroma that entices your taste buds.

What would a salad be without a dressing? Just a bowl of ingredients, is the correct answer. Whisk together a few simple ingredients to make a flavorful vinaigrette. Olive oil plumes as you whisk it with raw apple cider vinegar, sea salt, and pepper. Should you feel so inclined, add some paprika, garlic powder, and onion powder to your vinaigrette to spice it up. That’s your decision, though. Don’t be afraid to get creative!

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It’s melon season, people! They are everywhere, from your local farmer’s markets and grocery store to restaurant menus that highlight seasonal produce. Melons are great summertime snacks, as they are replete with nutrients and rich in water. In fact, snacking on melons is an excellent way to aid your hydration efforts during the summer, a time when dehydration is very common.

For this recipe, we colored outside the lines, thought outside the proverbial box, if you will. While this recipe is hot in regards to temperature, we do turn up the heat with a Thai chile pepper. You’ve been warned! There is no single “Thai pepper;” rather, there are at least 79 species of pepper that appeared from three species in Thailand. Generally speaking, Thai peppers are smaller, skinnier, and have quite a kick. They range from 50,000 to 100,000 Scoville Heat Units, which is much hotter than your average jalapeño, which ranges from 2,500 to 8,000 Scoville Heat Units. Needless to say, be cautious if you are sensitive to heat.

Fortunately, you don’t have to eat the Thai pepper all by itself. You have the sweetness of the melons and cucumber to calm the spice and create a more pleasurable eating experience. This recipe calls for both cantaloupe and honeydew, but you can use one or the other if you don’t have both. Lastly, make sure to remove the seeds from the pepper to avoid intense heat.

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If you love avocados, get ready to love this unique take on an avocado jicama cucumber salad. Avocados and cucumbers are not a new pairing. They go together like chips and salsa, with the cucumbers offering a refreshing crunch that balances the creamy avocado. Add jicama into the mix and you enhance your texture game.

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This week on DherbsKitchen, Chef RedBeard walks us through how to make a CUCUMBER NANGO GUACAMOLE!

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It looks like you’re about to update your summer side dish game. That’s right, folks, get ready to liven up your palate with a creamy cucumber salad that has a vibrant, herbaceous flavor. It’s also a very hydrating dish that has a rich allium flavor from the crisp scallions. Don’t worry about intense onion breath, though, because the creamy cashew dressing is luscious and cleansing to the palate.

One of the primary reasons that you will not experience an intense onion flavor is because this recipe requires you to soak the onion. Red onion has an assertive bite, but soaking thinly sliced onion in water is the best way to mellow the intensity. Whether you enjoy this salad or another salad with onions, soaking them is excellent for raw consumption.

Speaking of soaking, there’s an optional step to soak the cashews before blending them into your dressing. This step is completely optional, but it may be necessary if your blender is not high-speed. Once you make the dressing, pour it over your salad ingredients and toss to coat. It will be luscious, delectable, and refreshing on hot summer days. It’s the healthier version of a classically unhealthy dish. It’s rich in healthy fats, protein, antioxidants, phytonutrients, vitamins, and minerals. We hope you love it!

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If your goal in life is to eat hydrating foods, eat cucumbers and you’ll succeed. If you don’t regularly provide the body with enough water, it will begin to shut down. At first, you may noticed decreased physical performance or lower energy levels. The symptoms start to worsen as the body declines into a deeper state of dehydration. Sorry to start out so morbid, but we really just want you all to understand the importance of water.

Cucumbers are crunchy additions to salads, but this recipe brings them directly into the spotlight. There are no other ingredients, in regards to fruits and vegetables, in this salad besides cucumbers. One thing that we do recommend you do is to let the cucumbers marinate in the dressing for one to two hours before serving. This will allow them to soak up the rich flavors in the dressing. That means that every bite you take will explode with vibrant flavors! It may also start to slowly pickle the cucumbers, which adds another acidic flavor dimension. If you have a hankering for spice, throw some more chili flakes in the salad.

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Learn how to make a cucumber avocado salad!

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Salads don’t have to conform to a specific set of rules, but people perceive them that way. You don’t have to include leafy greens, tomatoes, bell peppers, or celery in every salad! This salad is proof of that, and boy does it taste delicious. The flavors and textures create a pleasant and exciting eating experience. The buttery avocado creates a flavorful marriage with the sweet mango and crisp cucumber. When you eat this salad, it almost feels like you are hydrating the body.

We have a couple quick notes about the salad. One major note is that the mangoes have to be perfectly ripe. You don’t want them overly ripe because then they turn to mush, and underripe mangos, while firm, are sour and bitter. Get a mature mango that has a little give, but still retains a certain amount of firmness. The same applies for the avocado. Lastly, try your best to dice the cucumber, avocados, and mangos exactly the same size. This makes for a pleasant eating experience, and it just looks a lot prettier.

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If you want to enjoy vegetables, you have to take your palate on a culinary journey around the world. For this recipe, we’re inviting signature Thai flavors into your kitchen! Every bite of this cucumber noodle salad is an explosion of flavor. Once you take the first bite, you’ll understand what we mean. You’ll also realize that you have to make this again in the very near future. Is the next day too soon? It most certainly is not!

For the dressing, it’s integral to purchase Thai basil because it is wonderfully aromatic and has a distinct flavor that pairs with the other dressing ingredients. If you are not a fan of spice, you can omit the chili flakes, but they do offer a pleasant heat, which is signature in Thai cuisine. We hope you love it!

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