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- Dish type
- Vegetable salad
- Cucumber salad
Refreshing grapefruit, sweet orange and cool cucumber are tossed with little gem lettuce and a orange-balsamic dressing, then topped with creamy goat's cheese. A lovely starter salad.
Be the first to make this!
- 1 orange, peeled and sliced
- 1 small grapefruit, peeled and sliced
- 1 cucumber, sliced
- 2 little gem lettuces, torn
- 1 small red onion, sliced into rings
- 4 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1 pinch sugar
- salt and pepper to taste
- 3 tablespoons olive oil
- 50g soft goat's cheese, crumbled
MethodPrep:15min ›Ready in:15min
- Toss together the orange, grapefruit, cucumber, lettuce and onion.
- Combine the juice, vinegar, sugar, salt, pepper and olive oil in a jar with a lid. Shake well to combine. Pour over the salad and toss to coat (start with half of the dressing, and add more to taste).
- Place the salad in a serving bowl and sprinkle with the goat's cheese. Serve straightaway.
You could use cos lettuce instead of little gem, and for extra flavour could try feta instead of goat's cheese.
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I like to use English cucumbers, which are also called seedless, European, burpless, or hothouse cucumbers, as opposed to regular cucumbers. The advantage is that they’re typically wrapped in plastic instead of waxed to protect the skin and keep moisture in, so you don’t need to peel them. They’re also slightly sweeter with fewer seeds.
You’ll notice that I use a combination of olive oil and vegetable oil. Sometimes the flavor of olive oil alone can overpower so I like to cut it with a milder tasting oil.
Uniq Citrus and Cucumber Salad
Have you ever heard the term “so ugly, it’s cute”? Typically this refers to animals and babies, not to food. And it shouldn’t. Actually I’ve never seen anything so ugly that it became cute. Cats with no hair…ugly! Smashed up face dogs with ubers of wrinkles…ugly. Your newborn baby…sorry moms…ugly (but not forever of course). Croc shoes…ugly! But oh so comfortable. Just because something is ugly doesn’t mean that it’s not likable, lovable or delicious for that matter.
I finally broke down and ordered a new pair of Crocs.
Consider food we grow ourselves, often not the ultimate specimen for the cover of a magazine, but nothing tastes better. Think about the food at the farmer’s market or the organic produce section, maybe what you receive in a CSA? Is it all beautiful? When shopping, we’ve been trained to look for the perfect specimen, to let the ones with a blemish sit in the bin until? Often staying there and never selling, wasted.
Well, you all know how I feel about waste! I decided to stop being picky and looking for the ‘photo perfect’ and pick some fruit that looked ugly, but interesting. Sometimes ugly is in this fruits genetic make-up. Blotchy skin, giant pimple like top, wrinkles and crevices, it’s all there. Every ugly detail, every ugly delicious detail.
The largest citrus pictured (far right) is the bastard of a love triangle, the child of the grapefruit (or pomelo), orange and tangerine. It comes from Jamaica. Someone was high on weed when they dreamed this up, and thank goodness! Mine had a beautiful yellow pulpy flesh with a tartness that reminded me of a lemon, but sweeter. It is quite large and had a strangely hollow center, not tight like other citrus, and it was sans seeds. Not surprisingly this Uniq fruit as it was labeled, is also well know as Ugli fruit.
My friend here, with the distinctive bump on top is also a hybrid. It’s part tangerine and grapefruit (or pomelo*). It lacks the 3rd fruit of a love triangle like the Uniq had and is distinctly more beautiful, other than the giant pimple like top. Like it’s above cousin, it is also less sweet, taking on some of that grapefruit tartness (which is fine in my book) but retaining the beautiful orange of the tangerine. This fruit with the bump is usually called a tangelo (probably from the pomelo name), it is also known as a Minneloa and Honeybell, I don’t know why.
Although the next guy, the one with the leaves and a deformed knobby top, looks like a tough guy but it’s actually quite delicate. This is the brain child of a Japanese citrus grower who wanted to combine the easy to peel Satsuma with the sweet California oranges. He ended up with what is touted as the “perfect” citrus fruit. It is known here in the states as a Sumo citrus. It’s easy to peel, seedless, super sweet, it also has very little albero (white netting), so it sections easily. A low mess sweet citrus! I didn’t know much about this variety, so I got most of my information here.
The last citrus, the one with the pebbly texture and golden color is called the Gold Nugget for obvious reasons. This variety is not a pure strain either, unlike the aforementioned crossbreeds, this hybrid is a marriage between two mandarins. The hybrid was created by University of California, Riverside to produce a longer fruiting tree, which was done successfully. It also produced a super sweet mandarin and the pebbly skin makes it easy to peel. The Gold Nugget is like other hybrids and is seedless, making it a good ‘pack in your lunch’ citrus. (source)
*Pomelo, pummelo, pumelo, Chinese grapefruit, and shaddock are all the same fruit.
All this ugliness is completely transformed in this beautiful citrus salad, proving that ugliness is only skin deep. Wait, I mean “beauty is on the inside, not the outside”. However that saying goes, these citrus could be the poster child for it.
You can use any combination of citrus to make this, I feel I got lucky with my choices, some super sweet and some on the tart side providing a good balance. The salt and cayenne bring out the sweetness. The cucumber, shallots and cilantro give it a nice crisp texture and herby flavor. A drizzle with olive oil adds another depth of flavor and makes it pleasantly slide around in your mouth. I added some lime zest and juice because you just can’t have enough citrus.
What I ended up with is the perfect light salad for Cinco de Mayo! Just picture a margarita or mojito with it. This salad was so good, this is almost embarrassing to say, but I ate the whole platter by myself! Based on my hogginess, when I make this for friends this weekend I will have to double the recipe so I can eat half and they can have the other half.
Cucumber and Citrus Salad Recipe
Light and refreshing cucumber and citrus go perfectly together in this simple salad. Slicing the cucumber thinly makes a little go a long way. Enjoy as a starter or with some baked chicken or fish.
CUCUMBER AND CITRUS SALAD RECIPE
2 Tbsp white balsamic vinegar
2 Tbsp caster sugar
¼ cup chopped dill
½ telegraph cucumber, sliced thinly
1 grapefruit, segmented
1 lime, segmented
1 orange, segmented
½ cup rocket leaves
Extra dill leaves to serve
Salt and pepper to taste
1. In a small bowl combine the balsamic, sugar and chopped dill. Add the sliced cucumber and allow to sit, tossing once or twice, for at least 30 minutes or up to a few hours.
2. In a large bowl combine the cucumber with the grapefruit, lime and orange, tossing well. Just before serving add the rocket leaves and serve on a platter.
3. Garnish with a few extra dill leaves and a grind of fresh salt pepper.
Monday #BBQWeek Recipes
Appetizers and Drinks
- by Making Miracles by Jolene’s Recipe Journal by House of Nash Eats by Palatable Pastime by SueBee Homemaker by Kate’s Recipe Box by The Spiffy Cookie by A Day in the Life on the Farm
- by A Kitchen Hoor’s Adventures by Sweet Beginnings by Our Good Life by Devour Dinner by Cheese Curd In Paradise by Daily Dish Recipes
Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.
- 3 large oranges, such as Cara Cara or navel
- 2 pomelos (see Note) or grapefruits
- 1/2 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon agave syrup or nectar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 head of escarole&mdashdark outer leaves discarded, inner leaves torn into bite-size pieces
- 1 English cucumber&mdashhalved lengthwise, seeded and cut crosswise 1/4 inch thick
- 2 cups cilantro leaves
- 2 Hass avocados&mdashpeeled, pitted and cut into 3/4-inch pieces
- 2 Fresno chiles, very thinly sliced crosswise
Using a sharp knife, carefully peel the oranges and pomelos, removing all of the bitter white pith. Slice the oranges crosswise into 1/4-inch rounds and arrange them on a large platter. Working over a small bowl, cut in between the membranes of the pomelos to release the sections transfer to the platter.
In a large bowl, whisk the lime zest and juice with the coriander and agave syrup. Gradually whisk in the olive oil and season with salt. Add the escarole, cucumber, cilantro and half of the avocados and chiles and toss well. Season with salt. Mound the salad on the citrus and scatter the remaining avocado and chile slices on top. Serve right away.
How to make shirazi salad
Just combine the vegetables, toss with homemade dressing, and chill in the refrigerator!
Hands down, one of the easiest salads you can put together.
- Dice the vegetables: Cut everything into small, uniform pieces and combine in a large bowl with the chickpeas.
- Make the dressing: In a separate bowl, whisk together the salad dressing ingredients until well combined. Then, pour over the salad and toss well.
- Chill and serve: Place the salad in the refrigerator for at least 30 minutes. The longer it sits, the more the flavors combine with each other and absorb the citrus from the dressing.
- Storage - Keep covered or in an airtight container in the refrigerator. Because it will last up to 5 days, it can be eaten throughout the week or made ahead of time.
- Vegetable size - It’s important to make sure the cucumber, tomatoes, and onions are all similar in size. Not only does this make the salad more appealing to look at, but it creates a nice texture when eating as well. Also, the dressing will be absorbed more evenly throughout the entire dish.
How to cook chickpeas
If you’ll be cooking dried chickpeas rather than using a canned product, you’ll need to cook them before adding them to the shirazi salad.
Avocado Cucumber Grapefruit Salad
Awesome. I made this on a COLD, cloudy November day. Don’t limit yourself to warm days to enjoy this. I put scoops in bibb lettuce cups which worked really well as part of a football-viewing buffet. It paired beautifully with spicy chili (both beef and chicken chilis)
Oh my. This is fresh and pretty.
How can a salad with soft pinks and light greens and the most cooling, refreshing flavors not make you feel like the most beautiful thing alive?
Apparently avocados, cucumbers, grapefruit (or gorgeously pink pomelo for us here in Asia), smoked almonds, fresh chives and mint, and a honey vinaigrette can make it happen with just one bite. Magic, for sure.
Just to be clear, this is not an I’m-really-hungry dinner salad. I do love those salads (currently reminiscing about the Chopped Thai Chicken Salad) but this is not one of them.
No, this is a refreshing grapefruit salad for Mother’s Day, brunches, tea parties, and hot hot hot summer days. Speaking of Mother’s Day, I can’t believe I’m ahead of schedule and posting a holiday recipe suggestion. This is weird. Usually I find out a week later that it was something like Cinco de Mayo and I should have been making guacamole and taquitos and salsa verde all week. Err, hey. That’s now.
Good thing I have a million avocados sitting in my kitchen right now because there’s still time for guacamole before the clock strikes May 5, right?
Another good thing: paying $1.25 for 7 gorgeous avocados. I have gone for many months without them because they haven’t been in season, but now that they’re back in season, they’re REALLY back in season. Thank you, Philippines.
I’ve made this salad several times and here’s a shot from an earlier version that I made. They didn’t have grapefruit when I was making this one so I just used oranges. Still totally delicious! Even Bjork liked it. I don’t mean to say that I wasn’t expecting him to like a cucumber avocado citrus-y type salad, buuuut, I wasn’t. And he did, and so did I, and we both ate it happily.
I served this pretty orange version on q-q-q-quinoa. Maybe that’s why he liked it, cause he’s into that kinda stuff.
Speaking of quinoa, I feel like I’m the annoying girl who keeps talking about quinoa recipes on social media and never sharing them. I promise you one for Monday and it’s my most beloved quinoa recipe ever. Out of, like, two total quinoa recipes that I like.
You can eat this however you want. With quinoa, without quinoa, on crackers, with pita chips (mmm), or like we did for lunch today: just straight up plain, out of the salad bowl, with extra almonds and mint on mine and extra avocado on his.
This is fresh and yummy and I think your mom would like it for Mother’s Day because it’s pink. I’m just saying.
Weight Watchers Orange Cucumber Salad Recipe Notes
I adapted this recipe from the Weight Watchers Simply the Best: 250 Prizewinning Family Recipes (affiliate link) cookbook, an old one from 1997 that is still one of my favorites.
As you can see from my notes in the recipe, I made several changes to suit what I had on hand.
Easy Orange Cucumber Salad
It was so good, I’ve made it several times since.
This easy recipe can be adapted to Simply Filling, if you count the 1/4 teaspoon oil toward your daily requirement count the sugar, skip it, or do what I did, substitute your favorite non-calorie sweetener.
According to my calculations each serving has 66 calories and:
1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you’ve made this Citrus Cucumber Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Cucumber and Chickpea Salad
Today’s salad is one of my favorite summer “lunch” salads: Cucumber and Chickpea Salad with Citrus, with fresh chopped veggies–tomatoes, cucumber, red onion, celery–and fresh herbs. Toss it all with plump Garbanzo Beans, in a lemon-lime vinaigrette. It’s so fresh and yummy!
Mom and Aunt Barb also ate smaller portions … I used to think they ate like birds. I bet I know why they did this. It was good for their energy and health, to help avoid that afternoon slump!