Best Cucumber Watercress Salad Recipes

CUCUMBER WATERCRESS SALAD

Steps:

• Combine cucumbers and watercress in a large bowl. Whisk the honey, vinegar, and water together. Pour over salad and toss well to combine. Season with dill and salt and toss salad again.

RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
• Make salad:
• Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
• Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.

CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD

Steps:

• To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.

WATERCRESS AND CUCUMBER SALAD

Steps:

• In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.

CUCUMBER AND WATERCRESS SALAD

Steps:

• In a bowl, combine the cucumber, watercress and parsley.
• In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

SQUID SALAD WITH CUCUMBER, WATERCRESS, AND CILANTRO

Steps:

• Prepare grill for medium-high heat; oil grate. Toss squid with 1 tablespoon oil in a large bowl; season with salt and pepper.
• Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces.
• Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.

SQUID SALAD WITH CUCUMBER, WATERCRESS, AND CILANTRO

Steps:

• Prepare grill for medium-high heat; oil grate. Toss squid with 1 Tbsp. oil in a large bowl; season with salt and pepper. Grill squid, turning occasionally, until lightly charred and cooked through, about 4 minutes. Transfer squid to a cutting board and slice bodies into bite-size pieces. Toss squid with vinegar and chili oil in a clean large bowl. Add cucumbers, watercress, and cilantro and toss to combine. Taste and adjust seasoning with salt, pepper, and more vinegar and chili oil, if desired.

PEPPERED BEEF WITH WATERCRESS AND CUCUMBER SALAD

Steps:

• Toss the watercress and cucumbers together in a glass or ceramic bowl. Add the lemon juice, olive oil, salt and pepper and toss to coat. Set aside.
• Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
• Meanwhile, coat each piece of beef on both sides in the peppercorns. Place in the pan and saute until medium rare, about 30 seconds per side.
• Place 1 piece of beef on each of 4 plates, top with the salad and serve immediately.

WATERCRESS AND CUCUMBER SALAD

Steps:

• In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.

AUSTRALIAN LAMB CUCUMBER AND WATERCRESS SALAD

Steps:

• 1. Remove netting and open leg of lamb. Pound to around 1-2 inch thickness. Season with salt, pepper and oregano. Cover and refrigerate for 30 minutes to 1 hour, or overnight for a more "cured" flavor. 2. Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow to come to room temperature, then brush generously with olive oil. Preheat grill or barbecue to medium high and add remaining oil. Add lamb and brown on all sides, then continue to barbecue, turning occasionally for 10-20 minutes, depending on thickness. The lamb can be finished in a covered grill or 350F oven. Transfer to clean platter, cover loosely with foil and allow to rest for at least 10 minutes. 3. For the salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a vegetable peeler or mandolin. Place in large bowl with watercress leaves. 4. Just before serving, whisk the oil, juice of ½ of the lemon, mustard, and season to taste. Toss through the salad. 5. Place salad on large platter or individual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil. 6. Toss the salad with half of the dressing and serve with the chops. Drizzle the chops with the rest of the dressing. Serve with a dry, full-bodied white wine and crusty bread.

WATERCRESS & CUCUMBER SALAD

Steps:

• Combine dressing and pour over watercress and cucumber.
• Serve immediately.