Herby Warm Cucumbers With Lemon Recipe

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Herby Warm Cucumbers With Lemon Recipe: And lastly, everyone has a different idea about the ideal thickness for a chowder.

An incredibly light and sunny Lemon Herb Pasta Salad! Full of chewy pasta, loads of herbs and garlic, lemon juice, olive oil, and a sprinkling of parmesan cheese for good measure. The marinated chickpeas added a tangy flavor.

And lastly, everyone has a different idea about the ideal thickness for a chowder.

Garlic, lemon, herbs, and olive oil are the staples that are ready to be used. They are normally located in the refrigerator or pantry and will always provide us with good service.

I present to you Exhibit A: The Lemon Herb Pasta Salad with Marinated Chickpeas. It consists of succulently soft pasta dipped in a smooth “sauce” of lemon juice and olive oil, combined with chickpeas that have been soaking in a flavorful mixture of fresh garlic, herbs, and other spices. Finally, it is topped with additional herbs, a generous amount of salt, pepper, and Parmesan cheese. Is the temperature comfortable? Is the temperature comfortable? Can it be enjoyed as a snack, a main course, or both? Y-E-S is the answer to everything said above.


Herby Warm Cucumbers With Lemon Recipe


Warm Cucumber Lemon Salad Recipe



  • 3 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes
  • 2 large cucumbers thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint



  • And lastly, everyone has a different idea about the ideal thickness for a chowder.
  • Mix the oil, lemon juice, mustard, salt, pepper, red pepper flakes, garlic powder, and olive oil in a big bowl.
  • After adding the fresh herbs and cucumber slices, toss to mix.
  • After letting it settle for roughly ten minutes, add some seasoning, and serve.



Easy New England Clam Chowder Recipe



  • Calories: 120kcal
  • Carbohydrates: 6.7g
  • Protein: 1.5g
  • Fat: 10.8g
  • Saturated Fat: 1.6g
  • Sodium: 256mg
  • Fiber: 1.2g
  • Sugar: 2.6g




How to Make Cucumber Salad

  • This light, flavorful, and versatile cucumber dill salad takes just 10 minutes to come together!
  • Make the dressing: In a bowl, whisk together the oil, lemon juice, mustard, and seasonings.
  • Combine: Add the sliced cucumbers to the dressing, then mix in fresh herbs. Toss to combine.
  • Marinate and serve: Let the salad sit for 10 minutes, then taste and re-season.



What Kind of Cucumbers Are Best?

  • any sort you desire! Large fresh farm cucumbers or store-bought English hothouse cucumbers can be used for this dish. It’s great whatever you can find.
  • Feel free to remove the seeds and cut the particularly large cucumbers from the farm or garden into half-moon shapes if you want them to be more bite-sized.


Tips and Notes for Cucumber Salad

  • Make it earlier in the day. This cucumber salad gets better as it sits (but not for days!) so the flavors have time to really soak into the fresh cucumber. I recommend making it a couple hours in advance, but if you’re shorter on time, let it sit for 10 minutes or so before serving.
  • Use a mandolin to slice the cucumbers if you want them even and thin. If you don’t have a mandolin, a sharp knife will work as well, and I kind of hate the mandolin so you pick!
  • Use fresh herbs for the best flavor. Dried herbs will work as well, but you will need to use less since the flavor is more potent.



How to Store

  • Cucumber salad leftovers keep for one to two days in the refrigerator when stored in an airtight container. It will lose some of its fresh cucumber texture if it is frozen, and it will start to taste more like pickles if left out for longer than a day or two.


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