21 Best Cucumber Appetizers That are Easy to Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cucumber Canapes with Shrimp

Cucumber Shrimp Canapés is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 servings’]

These prawn canapés are perfect party bites that are easy to make!

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1 teaspoon finely chopped cilantro
• 1 teaspoon dill
• 1 large cucumber, peeled and sliced into 1/4 inch slices
• 1 cup whipped cream cheese
• 24 medium pre-cooked shrimp, deveined and tails off (If using large shrimp, slice each shrimp in half.)

Instructions

1. In a large bowl, mix together olive oil, lime juice, garlic, cilantro, and dill.
2. Add shrimp and toss together until shrimp is coated with the marinade. Refrigerate for 5.
3. Meanwhile, lay out cucumber slices onto a serving tray in a single layer.
4. Place cream cheese into a plastic Ziplock bag with one corner cut. You can also use a pastry bag with frosting tip if you want to create a pretty pattern.
5. Gently squeeze out about a tablespoon full of the cream cheese onto each cucumber slice.
6. Top with one medium pre-marinated shrimp.

2. Carrot and Cucumber Rolls

Carrot and Cucumber Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large carrots, peeled and cut into long ribbons
• 2 medium cucumbers, peeled (or left with thin skins) and cut into long ribbons
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1. Gather all ingredients and equipment (vegetable peeler or mandoline, mixing bowl, spreading knife, and toothpicks).
2. 2. Blanch the carrot ribbons: bring a pot of salted water to a boil, add carrot ribbons for 1–2 minutes until tender-crisp, then transfer to an ice bath to stop cooking. Drain and pat dry.
3. 3. Briefly blanch the cucumber ribbons: drop cucumber ribbons into the boiling water for 15–20 seconds, then transfer to the ice bath. Pat dry.
4. 4. Make the filling: in a small bowl, mix the softened cream cheese with dill, chives, lemon zest, salt, and pepper until smooth.
5. 5. Assemble the rolls: lay a cucumber ribbon on a clean surface, spread a thin line of filling along it, place a carrot ribbon on top, and roll tightly. Repeat with remaining ribbons. Secure each roll with a toothpick if needed.
6. 6. Chill briefly (about 15 minutes) for easier handling and presentation, then arrange on a platter and serve as an appetizer or light bite.

3. Thai Beef Salad Cucumber Bites

Thai beef salad cucumber bites appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: 16

Ingredients

• 1/2 lb beef steak
• salt and pepper
• 1 large cucumber, sliced into thick rounds
• 2 medium shallots, finely diced
• 2 red chilies, seeds removed and finely diced
• 1 cup cherry tomatoes, cut in quarters
• 1 tablespoon fresh coriander, roughly chopped
• 1 teaspoon fish sauce
• 1/4 teaspoon brown sugar
• juice from 1 lime

Instructions

1. Heat a lightly oiled frying pan over high heat. Season the steak with salt and pepper and cook it for 3-4 minutes on each side, if you like it medium rare. If you prefer your steak well done, allow up to 5 minutes on each side. Remove from heat and allow to rest 5-10 minutes.
2. Meanwhile, in a bowl, gently toss cherry tomatoes, diced chilies, chopped coriander, shallots, brown sugar, lime juice and fish sauce. Taste and adjust if necessary to get the perfect balance.
3. Thinly slice beef steak into strips and add to bowl and gently toss. Place small portions of the mixture onto each cucumber slice.
4. Serve immediately or refrigerate.

4. Green Summer Panzanella

Green Summer Panzanella Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups day-old crusty bread, cut into 1-inch cubes
• 2 cups green tomatoes, chopped
• 1 large cucumber, seeded and diced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh mint leaves, torn
• 2 cups arugula (rocket) or baby spinach, roughly chopped
• 1/4 cup red onion, thinly sliced (optional)
• 1/3 cup extra-virgin olive oil, plus more for finishing
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard (optional)
• Salt and freshly ground black pepper, to taste
• Zest of 1/2 lemon (optional for brightness)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet, and toast until golden and crisp, about 8–10 minutes. Let cool slightly.
2. Step 2: In a large bowl, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar, minced garlic, Dijon mustard (if using), lemon zest (if using), and salt and pepper to taste.
3. Step 3: In a separate large bowl, combine the green tomatoes, cucumber, red onion (if using), and torn basil and mint leaves.
4. Step 4: Add the toasted bread cubes to the vegetables, pour the dressing over, and toss gently to coat. Let sit 10–15 minutes, allowing the bread to soak up some of the dressing.
5. Step 5: Just before serving, add the arugula and toss lightly to combine. Taste and adjust seasoning with extra salt, pepper, or a splash of vinegar if desired.
6. Step 6: Serve the Green Summer Panzanella in bowls or on a platter. Garnish with extra basil if desired.

5. Melon, Cucumber, and Watermelon Radish Salad

Melon, Cucumber and Watermelon Radish Salad with Honey Mint Lime Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT14M · Total: PT14M · Yield: [‘4’, ‘4 servings’]

This simple and refreshing salad is perfect for summer entertaining. Sweet Solara melons are paired with cucumber, watermelon radish and goat cheese and topped with a zesty lime mint vinaigrette. Add some sliced Serrano peppers for an extra kick of heat!

Ingredients

• 1 small summer melon (or 1/2 a large melon such as honeydew) (I highly recommend Pure Flavor Solara Mini Melon)
• 1 English cucumber
• 1 large watermelon radish
• 1-2 Serrano peppers (optional)
• 1 handful microgreens (optional)
• 2 oz goat cheese
• 2 tbsp extra virgin olive oil
• 1 large lime, juiced
• 1/2 tbsp honey
• 1/4 cup fresh mint leaves, finely chopped
• salt & pepper
• Flaky sea salt (optional)

Instructions

1. In a mason jar combine olive oil, lime juice, honey and mint with a pinch of salt and pepper. Place a lid on the jar and shake vigorously until well combined. Set aside.
2. Use a mandolin or very sharp knife to thinly slice the cucumber and watermelon radish. Then cut the Solara melon in half, remove the seeds and outer peel, and thinly slice.
3. Arrange the melon, radish and cucumber on a large platter. Top with thinly sliced Serrano pepper, micro greens and pinches of goat cheese.
4. Drizzle the dressing over the salad (you may not need all of the dressing) and top with flaky sea salt if desired. Serve and enjoy!

6. Smoked Salmon Cucumber Appetizer with Cream Cheese

Cucumber Boat Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’16’, ’16 servings’]

Super easy to make cucumber appetizers are perfect for summer. Cucumber boats stuffed with cream cheese and smoked salmon and sprinked with fresh dill.

Ingredients

• 5 ounces smoked salmon ((thawed))
• 8 mini cucumbers
• 8 ounces cream cheese ((unflavoured))
• 2 tablespoons fresh dill ((and more for garnish))
• ¼ teaspoon garlic flavoured black pepper

Instructions

1. Roughly cut the thawed smoked salmon into pieces.
2. Place in bowl and add the cream cheese.
3. Using an immersion blender, blend until you reach your desired consistency.
4. Add the fresh chopped dill and garlic pepper.
5. Stir to combine. Set aside in the fridge till ready to use.
6. Wash cucumbers and pat dry.
7. Cut in 1/2 lengthwise.
8. Using a melon baller, scoop out a bit of flesh the length of the cucumber. This should resemble a groove…sort of like a canoe.
9. Stuff each cucumber 1/2 with about 1 tablespoon of the cream cheese mixture.
10. Garnish with fresh dill.

7. Tofu Salad with Cucumber

Tofu Salad with Cucumber is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘3’, ‘3 people’]

This cucumber tofu salad is composed of golden fried tofu, crunchy cucumber, and fresh herbs with a simple dressing. A quick, easy, and filling salad for a healthy lunch or dinner.

Ingredients

• 10.5 oz tofu
• 1/4 teaspoon salt ((plus more to salt the cucumber))
• 1/8 teaspoon black pepper
• 10.5 oz cucumber, seeded and julienned
• 1 oz julienned carrot ((about ⅓ cup))
• 1 oz thinly sliced onion ((about ¼ cup))
• 1 oz picked fresh herbs such as cilantro, Thai basil, mint, roughly chopped ((about 1 – 1¼ cups))
• 1 tablespoon rice vinegar ((plus more to soak the onion))
• 3 tablespoons neutral-flavored vegetable oil ((plus more oil to fry the tofu))
• 1/2 teaspoon minced shallot
• 1 teaspoon honey ((or maple syrup))
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Wrap the tofu block with some layers of paper towel. Place a moderately heavy object on top to drain out excess water for about 10 minutes. Then cut into thin slices.
2. Place a pan over medium heat and add cooking oil to generously coat the bottom. Once the oil is hot, sprinkle half of the salt and pepper over tofu slices then add them to the pan. Fry until both sides are golden, flipped once.
3. While prepping and frying the tofu, slice the cucumber, carrot and onion. Soak the cucumber in 2 cups (480ml) cold water with ¾ teaspoon salt for 10-15 minutes. Soak the carrot and onion in 1 cup (240ml) water with 1 tablespoon vinegar for the same amount of time.
4. Drain the cucumber and give it a gentle squeeze. Also drain the carrot and onion. Set aside.
5. Once the tofu is golden on both sides, transfer to a wired rack or a plate lined with paper towel to absorb excess oil. When it has cooled down enough to handle, cut into strips.
6. Whisk together all the ingredients for the dressing until well-combined. Taste and adjust to your liking. Place cucumber, carrot and onion in a mixing bowl and toss with half of the dressing.
7. Add the tofu strips and chopped herbs to the mixing bowl and gently toss. Transfer the salad to a serving plate and drizzle the remaining dressing.

8. Thai Cucumber Salad

Thai Cucumber Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Thai Cucumber Sauce for Satay combines simple ingredients like cucumbers and green onions in a simple vinegar dressing for the perfect side dish or snack!

Ingredients

• 1 cucumber (partially peeled)
• 1/4 cup peanuts (chopped)
• 2 green onions (sliced thinly on a bias)
• 1/4 cup rice wine vinegar
• 1 tbs. sugar
• 1/4 tsp. red pepper
• 1 tbs. sesame oil
• 1/2 tsp. salt
• 1/2 tsp. black sesame seeds

Instructions

1. Cut cucumbers into thin rounds and then slice into half moons. Place in bowl or serving dish.
2. Top with sliced green onions, chopped peanuts, and sesame seeds.
3. In a small bowl, combine the remaining ingredients and pour over the top of the cucumbers. Let sit for 5 minutes and serve. Leftovers can be kept in the fridge.

9. Cucumber Slices with Smoky Sunflower Seed Pate

Cucumber Slices with Smoky Sunflower Seed pâté is a practical addition to this collection, with a straightforward method and adaptable serving options.

A fresh, healthy, make-ahead appetizer made with a creamy sunflower seed and fresh dill pâté. Garnish how you like depending on the season.

Ingredients

• 3 medium cucumbers (half the peel removed with a parer, sliced about 1/2-inch thick)
• 1 batch Smoky Sunflower Seed Pate (recipe below)
• Fresh dill and borage flowers or halved cherry tomatoes for garnish
• 1 cup raw sunflower seeds (soaked for at least 4 hours)
• 1/3 cup water
• 1 medium clove garlic (minced)
• 3 tablespoons freshly squeezed lemon juice
• 1/8 to 1/4 teaspoon smoked paprika (to taste)
• 2 tablespoons minced fresh dill
• 1/2 teaspoon sea salt or kosher salt + more to taste

Instructions

1. Place sunflower seeds in a medium bowl or jar. Cover with 2 cups of water. Set aside and let soak for at least 4 hours, up to 24 hours.
2. Drain and rinse sunflower seeds. Add seeds to the pitcher of a high-speed blender or (preferred) a food processor fitted with the “S” blade. Add 1/3 cup water, garlic, lemon juice, 1/8 teaspoon smoked paprika, 2 tablespoons dill, and 1/2 teaspoon salt. Puree until smooth, 1-2 minutes. Taste and adjust seasonings if desired.
3. Set cucumber slices on a platter. Spoon pâté into a zipper bag. Snip the end off and squeeze pate onto the cucumber slices. For a more professional look, use a pastry bag affixed with your favorite tip.
4. Garnish each slice with fresh dill and borage or cherry tomatoes. Serve immediately.

10. Pickled Beet and Cucumber Salad

Pickled beet and cucumber salad with a horseradish yogurt sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.

Ingredients

• 1 cucumber
• 1/4 red onion
• 1 cup pickled beets
• 2 Tb lactose-free yogurt
• 1 Tb brine (from pickled beets)
• 2 tsps red wine vinegar
• 1 tsp prepared horseradish (preferably beet horseradish)
• 1 Tb olive oil
• A dash of salt (or more, to taste)
• A sprinkle of pepper (or more, to taste)
• A handfull of dill (optional)

Instructions

1. Chop cucumbers, beets and onions evenly.
2. Mix all other ingredients except dill in a jar, and shake until combined.
3. Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
4. This salad can be made ahead and allowed to rest in the fridge for a day or two.

11. Bacon and Egg Cucumber Bites

Bacon & Egg Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: 3

Ingredients

• 3 Cucumber slices
• 1 Tbsp Hummus
• 1 Hard boiled Egg
• 1 tsp Real Bacon Bits
• Hot sauce if desired

Instructions

1. Prep your cucumber. 3 slices is one serving. Spread each slice with 1 tsp of hummus. Top with hard-boiled egg slice and 1/3 tsp of real bacon bits. Sprinkle with hot sauce if desired.

12. Cucumber Tomato Salad with a Mexican Twist

Cucumber Tomato Salad (With a Mexican Twist) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

This Cucumber Tomato Salad with sliced cucumbers, fresh tomatoes, sliced red onions, in a red wine vinaigrette, includes a Mexican twist with the addition of crumbled cotija cheese, Mexican oregano, and chopped cilantro. It makes a truly delicious and refreshing summer salad!

Ingredients

• 1 pint cherry tomatoes (halved)
• 1 cucumber (sliced and quartered)
• 1/2 red onion (chopped)
• 1/2 cup Cotija Cheese (Crumbled)
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon Mexican oregano
• Salt and Pepper to taste
• 1 tablespoon sugar ((Optional))

Instructions Prepare the Vegetables:

1. Tomatoes: Rinse and pat dry. Slice each cherry tomato in half (or quarters if they’re large) for juicy, bite-sized pieces.
2. Cucumber: Wash and, if desired, peel (especially if using waxy cucumbers). Slice into rounds, then cut each round into quarters for small, easy-to-eat pieces.
3. Red Onion: Peel and slice the onion as thinly as possible. For a milder flavor, you can soak the sliced onions in a bowl of ice water for 5-10 minutes, then drain and pat dry.

Combine Salad Ingredients:

1. In a large salad bowl, add the halved cherry tomatoes, quartered cucumber slices, and sliced red onion.
2. Gently toss to mix the vegetables evenly.

Add the Mexican Twist:

1. Sprinkle the crumbled cotija cheese and chopped cilantro over the top of the salad. (Hold a little back for garnish, if desired.)
2. For the Cucumber Tomato Salad Vinaigrette Dressing

Make the Dressing:

1. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, minced garlic, Mexican oregano, salt, and pepper.
2. If you like your dressing slightly sweet, add the optional tablespoon of sugar and whisk until dissolved.
3. Taste the dressing and adjust the salt, pepper, or vinegar to your liking.

Dress the Salad:

1. Pour the vinaigrette evenly over the salad ingredients in the bowl.
2. Using salad tongs or two large spoons, gently toss everything together until the vegetables are well-coated and the cheese and cilantro are distributed throughout.
3. Let the Flavors Marinate (Optional):
4. For the best flavor, let the salad sit for 10–15 minutes before serving. This gives the vegetables time to soak up the tangy vinaigrette and all the fresh flavors to meld together.

Garnish and Serve:

1. Just before serving, sprinkle any reserved cotija cheese and cilantro on top for a fresh, colorful finish.
2. Serve immediately, or cover and refrigerate for up to 1 hour if making ahead

13. Cold Bulgarian Soup

Cold Bulgarian soup with kefir, cucumbers, dill, walnuts and feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

This cold Bulgarian soup is a god-send on a hot summer’s day. A perfectly balanced, sharp and creamy mix of kefir, cucumbers, dill, walnuts and feta.

Ingredients

• 4 garlic cloves (peeled and minced)
• 4 Persian cucumbers (diced finely)
• 1/4 purple onion (diced finely)
• 1/2 cup shelled walnuts (finely chopped)
• 3 cups kefir (or 2 cups Greek yogurt diluted with ice-cold water)
• 1 tbsp extra virgin olive oil
• 4 radishes (sliced finely)
• 1 bunch dill (chopped finely)
• 2 scallions (sliced into rings)
• 2 tablespoons lemon juice
• 1/4 cup Bulgarian cheese (or feta)
• Ice cubes
• Salt (to taste)
• Freshly ground pepper (to taste)

Instructions

1. Serve bowls with 1 1/2 finely chopped cucumbers, purple onion and garlic divided between them.
2. Top with kefir, or diluted Greek yogurt, until bowl is 3/4 full.
3. Top with the garnishes of your choice and ice cubes, and season with salt and pepper.
4. Serve immediately

14. Cucumber Pita Bites

Cucumber Pita Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 mini pita rounds, cut into 4 bite-sized squares each (16 total)
• 1 cup cucumber, finely diced
• 4 oz cream cheese, softened
• 2 tbsp Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp feta cheese crumbles (optional, for topping)

Instructions

1. 1. Prepare and measure ingredients: wash the cucumber and dice finely; bring cream cheese to room temperature.
2. 2. Make filling: in a bowl, mix cream cheese with Greek yogurt until smooth. Stir in dill, lemon juice, garlic powder, salt, and pepper; fold in the diced cucumber.
3. 3. Warm and prep pita: lightly toast the pita rounds in a dry skillet over medium heat until warm and pliable, or microwave 15 seconds. Let cool slightly, then cut each pita round into 4 equal squares to yield 16 bite-sized pieces.
4. 4. Assemble bites: pipe or spoon about 1 teaspoon of filling onto the center of each pita square; top with a small cucumber slice or a pinch of feta if using.
5. 5. Chill and serve: refrigerate 10 minutes if desired to set the filling, then arrange on a platter and serve.

15. Asian Spiralized Cucumber Salad

Spiralized Cucumber Salad with Soy-Sesame Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium cucumbers, spiralized
• 1 red bell pepper, thinly sliced
• 2 medium carrots, spiralized
• 3 green onions, thinly sliced
• 2 tablespoons fresh cilantro, chopped (optional)
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon sesame oil
• Optional: pinch of chili flakes or 1 teaspoon chili paste (to taste)

Instructions

1. 1. Prepare and measure the ingredients: spiralize cucumbers and carrots, thinly slice the red pepper, slice the green onions, and chop the cilantro. If you like, toast the sesame seeds in a dry skillet until lightly golden; set aside.
2. 2. Whisk the dressing: in a small bowl, combine soy sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and optional chili flakes; whisk until smooth.
3. 3. Assemble the salad: in a large bowl, combine the spiralized cucumbers, spiralized carrots, sliced pepper, green onions, and cilantro. Drizzle the dressing over and toss to coat evenly.
4. 4. Finish and serve: sprinkle toasted sesame seeds over the salad. Serve immediately or refrigerate for 15-20 minutes to let flavors meld.

16. Smashed Cucumber Salad

Smashed Spicy Asian Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

This spicy Asian cucumber salad is not only lovely and crisp, but also incredibly fresh and flavorful. In just a few minutes, you can create a surprisingly satisfying side with notes of smooth sesame and cilantro. Perfect recipe for your garden cucumbers!

Ingredients

• 1 large cucumber
• ½ teaspoon salt
• 1 tablespoon rice vinegar
• ½ teaspoon toasted sesame oil
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons minced garlic
• 1 teaspoon sugar
• ½ teaspoon sesame seeds
• ⅛ teaspoon ginger powder
• 1 pinch of red pepper flakes

Instructions

1. Place the cucumber on a cutting board. Using the back of a large chef’s knife or a rolling pin, gently “smash” it. The goal is to crack the cucumber open and tear the skin slightly, not flatten it.
2. Cut the smashed cucumber into 1-inch pieces and transfer them to a bowl.
3. Sprinkle the cucumber with the salt and let it sit for 10 minutes. This helps draw out moisture and enhances the flavor.
4. Drain off any liquid from the bowl and pat the cucumber pieces dry with a paper towel if needed.
5. Add the vinegar, oil, chopped cilantro, minced garlic, sugar, sesame seeds, ginger, and red pepper flakes. Gently toss to combine.
6. Serve immediately or chill for 10-15 minutes to let the flavors meld.

17. Cucumber Hummus Bites

Cucumber Hummus Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’18’, ’18 Bites’]

These little Cucumber Hummus Bites are delicious on a hot day when served cool out of the fridge. They are a great make-ahead appetizer that is scrumptious yet healthy. Fabulous colorful nibble to go along with other appetizers at any party!

Ingredients

• 1 English cucumber sliced
• ½ cup hummus (you can use the original flavor or your favorite flavor)
• 9 cherry tomatoes cut in half
• ¼ cup feta cheese crumbled
• Fresh parsley to Taste
• Salt and pepper to taste

Instructions

1. Wash and dry the cucumber and tomatoes.
2. Slice the cucumber in slices, about ¼ inch, and cut the tomato in half.
3. Spread about 1 tsp of hummus on the cucumber slices.
4. Add one-half of tomatoes on top of each slice.
5. Sprinkle with crumbled feta and fresh parsley.
6. Add salt and pepper to taste. I also now like to sprinkle on Za’atar. It gives the Cucumber Hummus Bites that extra bit of flavor and it is so good.

18. Cucumber Roll

CUCUMBER ROLL is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M

Ingredients

• Cucumber (large – 2)
• Avocado- 1
• Philadelphia cream cheese-2 tbsp.
• Shrimps (cooked – 16)
• Garlic clove (minced-1)
• Butter- 1 tsp.
• Salt- to taste
• Black pepper- 1/4 tsp.
• SERVING
• Lemon slices- as needed

Instructions

1. Slice the cucumbers as thin as you can with a mandoline slicer.
2. In a small pan melt 1 tsp. of butter, add the minced garlic and fry until fragrant but not browned. Add the shrimps and cook 2-3 minutes or until done.
3. In a small bowl smash the avocado, then add in the cream cheese, salt and black pepper. Mix well.
4. Spread about 1 tsp. of the avocado mixture onto each slice, add 1 shrimp (placed off-centered) and start rolling it up to form a pinwheel. You can use a toothpick to secure.You will get approximately 16 cucumber rolls.

5.

1. Serve with lemon slices.

19. Cream Cheese Salmon Cucumber Bites

Cream Cheese Salmon Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 4

These Atkins-friendly salmon cucumber bites are the perfect combination without all of the heavy carbs.

Ingredients

• 2 cucumbers (8 1/4 inches long each)
• 8 tablespoons cream cheese
• 12 ounces smoked chinook salmon (lox)
• Toothpicks

Instructions

1. Use mandolin or vegetable peeler to cut long, thin strips of cucumber.
2. Spread cream cheese onto smoked salmon.
3. Place strip of cucumber at one edge and roll up with salmon and cream cheese.
4. Pin in place with toothpick. Repeat with remaining ingredients.

20. Shrimp Cucumber Bites

The Inspiration Edit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium cucumbers, sliced crosswise into 12–16 rounds (about 1/4 inch thick); pat dry
• 8 oz cooked shrimp, peeled and chopped
• 4 oz cream cheese, softened
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh dill, finely chopped
• 1 small garlic clove, minced (optional)
• Salt and pepper to taste
• Garnish: additional dill or chives (optional)

Instructions

1. 1. Prepare the cucumbers: wash, trim ends, and slice into 12–16 rounds about 1/4 inch thick. Pat dry and optionally hollow out a small well in each round with a tiny spoon.
2. 2. Make the filling: In a medium bowl, beat the cream cheese until smooth. Stir in sour cream or Greek yogurt until creamy.
3. 3. Add lemon juice, lemon zest, dill, and minced garlic (if using). Season with salt and pepper to taste.
4. 4. Chop half of the shrimp into small pieces and fold into the filling. Save the remaining shrimp for topping.
5. 5. Assemble: Place a spoonful of filling on each cucumber round, then press a piece of shrimp on top. Garnish with a thread of dill or chives if desired.
6. 6. Chill for 10–15 minutes to set, then serve on a platter.

21. Cucumber Sandwiches

Cucumber Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 sandwiches’]

Cucumber Sandwiches are a must-have for any afternoon tea party! Fresh cucumber and tangy cream cheese come together to create a light, satisfying finger sandwich perfect for sharing over a pot of tea.

Ingredients

• 1 loaf of artisan white bread
• 1 English cucumber
• 8 ounces cream cheese (softened)
• 2 tablespoons real mayonnaise
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon lemon pepper (can use black pepper, if desired)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon fresh lemon zest
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon freshly chopped chives
• 1/4 teaspoon Tajin (optional)
• flat leaf parsley (optional garnish)

Instructions

1. Remove the cream cheese from the refrigerator and allow it to soften for at least 30 minutes before starting.
2. Wash, peel and slice the English cucumber. Place the cucumber slices on a dry paper towel and sprinkle them lightly with kosher salt. Set aside while you prepare the cream cheese mixture.
3. To make the sandwich filling, place the softened block of cream cheese, mayonnaise, and lemon juice in a medium mixing bowl. Using a hand mixer, blend on low speed for about one minute until mixture is creamy.
4. Add the lemon pepper, garlic powder, salt, lemon zest, fresh dill, fresh chives, and the optional ¼ teaspoon of Tajin. Mix on low speed until all ingredients are well combined.
5. Place the mixture into the refrigerator while you prepare the bread for the sandwiches.
6. Using a bread knife, cut the crust off each piece of bread. Then cut each piece of bread in half.
7. With a paper towel, gently pat the cucumber slice dry that had been previously set aside and remove the cream cheese spread from the refrigerator.
8. To assemble, take two pieces of bread and spread the cream cheese mixture on one side of each piece using a butter knife. Layer one piece of bread with 3 cucumber slices. Top with another piece of bread to complete the sandwich. Repeat until all sandwiches are assembled.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.