Best Cucumber Salad With Borage Flowers Recipes

BORAGE CUCUMBER SALAD DRESSING

Borage Cucumber Salad Dressing image

It is so easy to make your own salad dressings at home. This one is so flavorful and keeps so well in the fridge, that you will be making it often.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 13

Ingredients

1 medium cucumber, peeled, seeded and chopped
1 small onion, chopped
1 cup mayonnaise
1/2 cup sour cream
1/4 cup young borage leaves (2 to 3 inches)
2 tablespoons cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Mixed salad greens
Borage flowers, sepals removed, optional

Steps:

Place the first 11 ingredients in a blender or food processor. Cover and process until smooth, about 30 seconds. Drizzle over salad greens. Garnish with borage flowers if desired. Serve immediately. Refrigerate leftover dressing.

Nutrition Facts : Calories 99 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 181mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

BORAGE AND CUCUMBER SALAD

Borage and Cucumber Salad image

Borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Cooking time is chilling time.

Provided by Molly53

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 large cucumbers
1/2 pint sour cream
2 tablespoons rice vinegar
1/2 teaspoon celery seed
1/4 cup chopped green onion
1 teaspoon sugar
salt and pepper
1/4 cup borage, leaves (young and fresh, chopped finely)

Steps:

Slice the cucumbers thinly.
Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
Garnish with borage blossoms.
Chill for one hour before serving.

Nutrition Facts : Calories 109.3, Fat 8.2, SaturatedFat 5.1, Cholesterol 16.9, Sodium 24.3, Carbohydrate 8.2, Fiber 0.9, Sugar 3.4, Protein 2.3

CHARRED-CUCUMBER-AND-RADISH SALAD WITH YOGURT

Charred-Cucumber-and-Radish Salad with Yogurt image

It's worth seeking out edible flowers for this striking Charred-Cucumber-and-Radish Salad with Yogurt summer side dish-we used borage blossoms, sweet alyssum, and nasturtiums.

Provided by Martha Stewart

Categories Salad Recipes

Time 40m

Number Of Ingredients 11

Ingredients

8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole
1 bunch golf ball-size radishes, such as watermelon (about 10)
2 cups Greek yogurt or labneh
3 tablespoons extra-virgin olive oil, plus more for drizzling
Flaky sea salt, such as Jacobsen (available at jacobsensalt.com)
1 tablespoon nigella seeds, toasted and ground
2 cups watercress, thicker tough stems removed
1 cup nasturtium leaves (optional)
1 cup Tangerine Gem marigold leaves (optional)
Zest and juice of 2 lemons
Edible flowers, such as sweet alyssum, cucumber flower blossoms, Tangerine Gem marigolds, mint flowers, and borage flower blossoms (optional)

Steps:

Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times, until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes.
Stir together yogurt, oil, and 3/4 teaspoon salt. Dollop 1/4 cup yogurt mixture along one side of each plate. Spread into a half-moon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve.