Best Cucumber Salsa Salad Recipes

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Cod with cucumber, avocado & mango salsa salad image

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

Provided by Good Food team

Categories Lunch

Time 13m

Number Of Ingredients 9

Ingredients

2 x skinless cod fillets
1 lime , zested and juiced
1 small mango , peeled, stoned and chopped (or 2 peaches, stoned and chopped)
1 small avocado , stoned, peeled and sliced
¼ cucumber , chopped
160g cherry tomatoes , quartered
1 red chilli , deseeded and chopped
2 spring onions , sliced
handful chopped coriander

Steps:

Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium

MEXICAN MELON & CUCUMBER SALAD SALSA

Mexican Melon & Cucumber Salad Salsa image

This is such an easy, refreshing starter for breakfast or any meal. It can even be a low calorie dessert. Very tasty

Provided by Bergy

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 small cantaloupe, cut in half, seeds removed
1 medium firm ripe papaya, peeled, seeded & diced
1 medium cucumber, peeled and seeded, diced
2 tablespoons of fresh mint, chopped (fresh is best) or 1 teaspoon dried mint (fresh is best)
3 tablespoons fresh lime juice
1 tablespoon honey
mint sprig (optional)

Steps:

Take one of the melons, peel it and dice it.
In a large non metal bowl, combine the 1 cantaloupe, papaya, cucumber, chopped mint, lime juice& honey, mix gently Set the 4 remaining cantaloupe halves in 4 bowls and fill with the fruit mixture Cover and refrigerate (up to 4 hours) until ready to serve.

Nutrition Facts : Calories 173.4, Fat 0.8, SaturatedFat 0.2, Sodium 58, Carbohydrate 42.7, Fiber 5, Sugar 36.2, Protein 3.9

CUCUMBER SALSA SALAD

Cucumber Salsa Salad image

This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 30m

Yield Serves six

Number Of Ingredients 11

Ingredients

1 long European cucumber, very finely diced
Salt to taste
1 small red onion, finely minced
5 medium-size ripe tomatoes, finely chopped
2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish
1 teaspoon balsamic vinegar
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
Leaf lettuce or Boston lettuce for serving (optional)
1 avocado, sliced, for garnish

Steps:

Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.
Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.
Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 423 milligrams, Sugar 4 grams

COD WITH CUCUMBER, AVOCADO & MANGO SALSA SALAD

Cod with cucumber, avocado & mango salsa salad image

If you're looking for a healthy lunch bursting with the colours and flavours of summer, this delicious cod, avocado and mango salad is low in fat and calories

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

2 x skinless codfillets
1 lime, zested and juiced
1 small mango, peeled, stoned and chopped (or 2 peaches, stoned and chopped)
1 small avocado, stoned, peeled and sliced
¼ cucumber, chopped
160g cherry tomatoes, quartered
1 red chilli, deseeded and chopped
2 spring onions, sliced
handful chopped coriander

Steps:

Heat oven to 200C/180C fan/gas 6. Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper. Bake for 8 mins or until the fish flakes easily but is still moist.
Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well. Spoon onto plates and top with the cod, spooning over any juices in the dish.

CUCUMBER SALSA SALAD

CUCUMBER SALSA SALAD image

Categories Salad No-Cook

Number Of Ingredients 11

Ingredients

1 long European cucumber, very finely diced
salt to taste
1 small red onion, finely minced
5 medium ripe tomatoes, finely chopped
2 jalapeno or serrano peppers, seeded and finely chopped
1/4 to 1/2 c chopped cilantro - to taste
1 t balsamic vinegar
3 T fresh lime juice
3 T extra virgin olive oil
leaf lettuce or Boston lettuce for serving, optional
1 avocado, sliced, for garnish

Steps:

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels. 2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for 5 minutes, then drain, rinse with cold water and drain on paper towels. 3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasonings. 4. Serve on lettuce leaves or over rice, garnish with avocado.