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Summer Cucumber Salad

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Cool and Creamy side to any grill favorite!

Rate this recipe 4/5 (13 Votes)

Ingredients

  • 4-6 cucumbers
  • peeled and cut into bite-sized pieces
  • 1/4 red onion
  • diced
  • 1/2 cup sour cream or plain low-fat yogurt
  • 1 tea dill

Details

Servings 6
Level of difficulty Easy
Preparation time 15mins
Cost Average budget

Preparation

Step 1

Stir ingredients together, cover and refrigerate for an hour before serving.

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Feel free to switch it up! I've used mediterranean seasoning, cajun-style spices, and other combinations to shake it up1

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Creamy cucumber salad with fresh dill cucumber cooler salad