Peruvian Green Sauce Recipe: Inspired by Aji Verde

Peruvian Green Sauce Recipe: Inspired by Aji Verde

Peruvian Green Sauce Recipe

I love to make this Peruvian green sauce recipe inspired by Aji Verde Sauce!

My recipe is not traditional but inspired by the delicious Aji Verde Sauce. I love the green color of this recipe, the fresh flavor, and the creamy texture. 

I enjoy making this recipe in the summer and fall when I have lots of peppers. I ask myself, what can I do with all of these, from hot sauce to salsa to green sauce I am always looking for new saucy ways to use my peppers!

top down of peruvian green sauce recipe in an off white bowl

 

My Love For Sauce

I enjoy it with so many different such as my Air Fryer Tofu and Air Fryer Okra recipes. 

I’ll make this sauce/dip and have leftovers. This sauce can bump up a burrito, oven-roasted chicken thighs, salad, oven-roasted french fries, roasted sweet potatoes, and even a spicy kick for ramen noodles.

Now, this Roasted Poblano Pepper Sauce is a bit more advanced than a quick 5-minute salad dressing. However, I promise it is still super easy. You can make this dipping sauce for many different foods and impress your family, friends, and loved ones with your cool sauce skills!

Tools

  • Food Processor or high-powered blender
  • Baking sheet
  • Tongs
  • Measuring cups and spoons

Key Ingredients: Chili Peppers

I use green chile peppers for this spicy sauce. 

Poblano Peppers: Poblano Peppers, are the star of this sauce. They are flavorful and mild peppers, similar to bell peppers. If you want a spicier poblano, let it ripen up to a red color!

Jalapeno peppers: This is the little zing to this sauce. You could go a little hotter if you would like by adding a habanero rather than my favorite, jalapenos.

Other Peppers: Do you have other green peppers such as serrano peppers or banana peppers? You can roast and use them in this sauce! 

jalapenos on a grey linen napkin

Other Ingredients

Green Herbs: You can go crazy with the possibilities of herbs with this sauce. I used cilantro leaves for this spicy green sauce.

Extra Virgin Olive Oil: I recommend using high-quality olive oil. The oil marries the flavors. For this recipe, I used California Olive Ranch, 100% California Medium. 

Red Vine Vinegar: I use a little for a bit of tang and acid.

Greek Yogurt: Greek Yogurt is the touch of creaminess that makes this sauce heavenly. I use Greek Yogurt rather than mayonnaise to lower the fat and bump up the protein without sacrificing flavor.

Optional add-ins: You can add in green onions, garlic clove, and citruses such as fresh lime juice, lime zest, or lemon juice. 

How To Make This Recipe

​Step 1: Roast Peppers

Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.

Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.

Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.

Step 2: Blend Ingredients

In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin (optional to include Aji Amarillo paste).

Step 3: Season and Adjust Consistency

Blend until smooth. Taste and season with salt and pepper as needed.

If the sauce is too thick, you can add a little water to reach your desired consistency.

Step 4: Chill and Serve

Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!

green sauce with freid okra on a tan rectangular plate

How To Use This Recipe

There are many ways you can use this delicious Peruvian green sauce recipe. 

The perfect dipping sauce: Use this for french fries, roasted sweet potatoes, or tofu bites.

A sauce to smother a flavorful Peruvian chicken recipe: For example, this New York Times Cooking Recipe Peruvian Roasted Chicken. 

Great platings: Use this sauce to dress up a plate with roasted veggies like potatoes, broccoli, and red onion, and top it with salty cheeses like cotija cheese. 

How To Store This Recipe

This recipe is stored in an airtight container in the refrigerator for up to a week and three months in the freezer. 

green sauce with serrano peppers to the side

Fun Facts: Peppers & Capsaicin

Capsaicin is a molecular compound found in spicy peppers. Capsaicin causes that burning sensation on the tissue it comes in contact with, and yes, this includes your skin!

Most capsaicin is found in the white pith that attaches the seeds to the walls of the pepper. Capsaicin can have a lovely impact on metabolism, pain, and even, pests in the garden! Thereupon, let’s review those a little further.

Metabolism

Research has shown Capsaicin can boost metabolism and suppress appetite in humans. Research has shown Capsaicin seems to raise body temperature which in turn uses up more energy for the body.

Pepper as a Pain Fighter

Yes, the capsaicin found in peppers is a natural pain reliever when applied to the skin. Research has shown capsaicin depletes a chemical released by cells in the body that indicates pain. Capsaicin is a common ingredient in creams and balms used to treat arthritis, back pain, and post-surgery pain.

Capsaicin and Those Garden Pests

The capsaicin found in peppers can help deter garden pests like rabbits, deer, and squirrels. How? it’s all about the birds.

Birds are insensitive to capsaicin. You can add pepper seeds to bird seeds. Doing this deters rodents from rummaging through your garden. Because mammals are sensitive to capsaicin, peppers can be used as a pesticide to deter our furry friends from eating up our gardens!

Some Other Recipes to Try

This Roasted Poblano Pepper Sauce recipe not only pairs well with my Air Fryer Okra recipe but also with my Herb Focaccia and Grilled Shrimp.

 

green sauce with freid okra on a tan rectangular plate

top down of peruvian green sauce recipe in an off white bowl

Peruvian Green Sauce Recipe

Sarah Harper MS, RD, LDN
This Peruvian Green Sauce Recipe is perfect with rice, tacos, frozen burritos, or air fried chicken wings!
Prep Time 10 minutes
Cook Time 10 minutes
cooling time 10 minutes
Total Time 30 minutes
Course Appetizer, sauce
Cuisine American, Peruvian
Servings 8 servings
Calories 43 kcal

Equipment

  • Food Processor or high-powered blender
  • Baking Sheet
  • Tongs
  • Measuring Spoons and Cups

Ingredients
  

  • 2 poblano peppers, quartered
  • 2 jalapenos, halves
  • ¼ cup Greek yogurt full-fat
  • 2 tbsp olive oil
  • 1/4 cup cilantro
  • 2 tbsp rice wine vinegar or white vinegar
  • 1/8 tsp Kosher salt
  • 1/8 tsp black pepper

Instructions
 

Step 1: Roast Peppers

  • Preheat oven to 450 ℉ and move the rack to the top 1/3 of the oven.
  • Place cut poblano pepper and jalapeno peppers onto a baking sheet. Option to remove the ribs and seeds for a less spicy sauce.
  • Roast peppers for 5 to 10 minutes or until skin is wrinkled and charred.

Step 2: Blend Ingredients

  • In a blender or food processor, combine the roasted poblano pepper, cilantro, Greek yogurt, jalapeños, garlic, lime juice, red wine vinegar, olive oil, cumin. (optional Aji Amarillo paste)

Step 3: Season and Adjust Consistency

  • Blend until smooth. Taste and season with salt and pepper as needed.
  • If the sauce is too thick, you can add a little water to reach your desired consistency.

Step 4: Chill and Serve

  • Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature with your favorite dishes!

Nutrition

Calories: 43kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 0.3mgSodium: 40mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 28mgCalcium: 11mgIron: 0.1mg
Keyword colorful food, condiment
Tried this recipe?Let us know how it was!
Easy Glass Noodles Salad with Vegetables

Easy Glass Noodles Salad with Vegetables

Japanese Inspired Glass Noodles Recipe

This inspired dish, japanese glass noodles recipe (Harusame) is a new mealtime staple. It’s quick and easy to prepare, while also nutritious and delicious.

My Glass Noodle Salad recipe is inspired by a local takeout spot that closed in my area. I loved their Vermachelli Noodle Salad, so much so, I keep coming up with different delicious varioations of this recipe.

To make a Harusame inspired Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a savory sauce of dark soy sauce, rice vinegar, sesame oil, and honey. Depending on my mood I’ll whip up different sauces from a harusame-inspired sauce to Nuoc Cham Sauce to peanut sauce.

If it is your first time experimenting with glass noodles in the kitchen this will be one of your favorite new recipes!

 

Top down of glass noodle salad with baked tofu over top.

Why You Will Love This Japanese Glass Noodles Recipe

This recipe is easy to make and a versatile dish. You will want to create this every week. This recipe is:

Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system. This is a great recipe for adding lots of veggies to your day. 

Quick and Easy: This is a quick and easy recipe because it is easy to throw together and can be ready in under 30 minutes!

Versatile: This recipe can be inspired by Japanese noodles, Vietnamese noodles, Thai noodles, or Korean noodles. It can be made into a vegan or vegetarian version.  It makes for a great main dish or side dish.

Makes Great Leftovers: This recipe might be even better when eaten the next day.

Now, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and more information on one of my favorite noodles, Glass noodles.

 

Close up of class noodles with baked tofu and vegetables in a white bowl

The Ingredients in This Glass Noodles With Vegetable Recipe

Glass Noodles

Chewy Glass noodles have many names, sometimes sweet potato noodles or Harusame noodles. You can find these noodles at Asian grocery stores or online. 

Don’t have Glass Noodles? No worries, you can substitute with another kind of noodles, such as spaghetti, ramen, cellophane noodles, or rice noodles. Sweet potato starch noodles have a chewy texture and are bland with a bit of starchiness. They do not taste like a sweet potato. 

The Veggies!

Here are the veggies I used, but feel free to use your favorites!

Grated Carrots: I like to use grated carrots for a light texture, flavor distribution, and sauce adherence.

Chopped Salad Greens: Chopped salad greens means every bite is full of greens.

Cucumber: Half-moon slices make for the perfect bite-size delicate cucumber.

The Garnish: Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.

Harusame Inspired Savory Sauce:  Dark soy sauce, rice vinegar, sesame oil, and honey. 

Optional Add-ins: Some other optional ingredients include baby spinach, red bell pepper, shiitake mushrooms, or sesame seeds.

How to Make Glass Noodles With Vegetables Recipe

Step 1: Prepare the Noodles and Vegetables

  1. Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, allow them to cool slightly.
  2. Arrange the Salad: In a large mixing bowl, place the cooked and slightly cooled noodles. Add the prepared colorful vegetables, arranging them evenly over the noodles.

Step 2: Make the Savory Sauce

  1. Whisk the Sauce: In a small bowl, combine dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until well blended.

Step 3: Finish the Salad

  1. Top with Fresh Herbs and Nuts: Sprinkle the salad with freshly cut cilantro, green onion, and chopped peanuts.
  2. Drizzle with Nuoc Cham Sauce: Right before serving, drizzle the salad with your savory sauce.

Step 4: Add Protein (Optional)

  1. Choose Your Protein: For a more filling meal, consider adding your protein of choice. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Add the prepared protein to the top of your salad, and enjoy!

 

Glass noodles in a white bowl with chicken and vegetables

More Glass Noodle Salad Recipe Ideas!

Some other recipes that include glass noodles include:

Korean Japchae Noodles: You can even make a variation of Vietnamese vermicelli noodle salad with glass noodles. Often found in Korean restaurants these Korean glass noodles are made with red bell peppers, beef, and onions. Keep it a vegetarian japchae by using tofu instead of meat.  

Vietnamese-inspired noodle salad with Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis.

Glass Noodles with Peanut Sauce: Toss your glass noodles in a simple, flavorful peanut sauce for a delicious and savory meal.

Noodles twirled around black chopsticks hovering over a bowl of Peanut Noodle Stir fry with veggies

FAQ: Glass Noodles

What are they: Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked.

These noodles are often sold dried. To rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)

Where to buy Glass Noodles: If you are lucky, your local grocer might sell them in the International Food Section. Also, you can find glass noodles in International and Asian Markets.

However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.

How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are a gluten-free food!

Like This Recipe? More Recipes On The Addy Bean

Below are a few other recipes of mine you may enjoy.

Jalapeno Picked Eggs – great as noodle topper!

Spicy Tahini Noodles

Trader Joe&’s Thai Wheat Noodles Peanut Stir Fry Recipe

 

Are You Looking for Traditional Recipes? Try these!

 

Traditional Japchae recipe from this excellent food blogger specializing in Korean cooking

Traditional Japanese Vermicelli Noodles

Vietnamese Vermicelli Noodle Salad (Vegan)

 

Top down of japanese glass noodles recipe in a white bowl with tofu and vegetables

Japanese Inspired Glass Noodles with Vegetables Recipe

Sarah Harper MS, RD, LDN
This Japanese Inspired Glass Noodles with Vegetables Recipe will be a new favorite. Inspired by one of my favorite Japanese Noodle dishes, Harusame, this salad is bright, refreshing, nutritious and delicious.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, Salad
Cuisine human
Servings 4 servings
Calories 412 kcal

Equipment

  • 1 set measuring cups and spoons
  • 1 large bowl
  • 1 Tongs

Ingredients
  

For the Salad

  • 8 oz glass noodles see notes
  • 4 cups shredded or chopped salad greens
  • 1 cup grated carrot
  • 1 cup cucumber sliced in thin half moons

For the Harusame Sauce

  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp seasme oil
  • 2 tbsp honey or other sugar of choice

For the Garnish

  • 1/4 cup peanuts
  • 1 cup cilantro, chopped or other soft herbs like basil, mint etc
  • 2 scallions, thinly sliced

Instructions
 

Step 1: Prepare the Noodles and Vegetables

  • Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, drain and allow them to cool slightly.
  • Arrange the Salad: In a large mixing bowl, place the cooled noodles. Add the grated carrots, chopped salad greens, and cucumber slices. Toss gently to combine.

Step 2: Harusame Sauce

  • Whisk the Sauce: In a small bowl, combine the dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until the ingredients are well blended and the sauce is smooth.

Step 3: Finishing the Salad

  • Top with Fresh Herbs and Nuts: Sprinkle the salad with green onions, fresh cilantro, and chopped peanuts for added flavor and texture.
  • Drizzle with Harusame Sauce: Pour the Harusame sauce over the salad and toss until the noodles and vegetables are evenly coated.

Step 4: Add Protein (Optional)

  • Choose Your Protein: For a heartier dish, add your choice of protein. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Arrange the protein on top of the salad.

Notes

Glass Noodles: You can purchase at some grocery store chains. I purchase my sweet potato glass noodles through Thrive Market. Glass Noodles are also available on Weee! and Amazon
 

Nutrition

Calories: 412kcalCarbohydrates: 65gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 798mgPotassium: 362mgFiber: 3gSugar: 11gVitamin A: 6154IUVitamin C: 14mgCalcium: 55mgIron: 3mg
Keyword Noodles, plant based, salad, vegan, vegetarian
Tried this recipe?Let us know how it was!

 

Simple and Easy Grilled Shrimp Recipe

Simple and Easy Grilled Shrimp Recipe

A Simple Grilled Shrimp on the Barbie Recipe

Ode to the most popular seafood in the United States. Here is my Grilled Shrimp on the barbie with a Lemon Garlic Butter Sauce, your new favorite grilling recipe. 

Shrimp is, by far, the most consumed seafood product in the United States. Shrimp is delicious, versatile, and better yet, easy to cook with! Below, I’ll review how to make grilled shrimp, the sauce, some pairings, and some nutritional information about shrimp!

shrimp on the barbie on a platter

Why You Will Love This Recipe

This recipe is great for meal prepping for the week. I like to grill the shrimp on the weekend and make extra for shrimp salads, grain bowls, and sandwiches!

I love to make this recipe when the weather is nice! I love to spend time outside, so if I can cook dinner outside that’s even better!

 

Tools

Metal skewers (wooden skewers work too) – if you don’t have skewers you can cook the shrimp on a grill pan or even in a cast iron skillet.

Tongs

Grill – charcoal grill or gas grill works

Serving platter

shrimp on the barbie

Ingredients

Shrimp – I use Wild Gulf Large or Jumbo Shrimp

Melted Butter – you could use olive oil

Spice mixture: Old bay seasoning, kosher salt, chili powder, cayenne pepper, onion powder, garlic powder, black pepper. If you don’t have old bay seasoning a cajun seasoning will suffice. 

Garlic cloves

Fresh Lemon Juice

Fresh Parsley

Optional Ingredients: Hot Sauce, red pepper flakes, lime juice, brown sugar, soy sauce, or even some lemon zest. 

Step – By – Step Instructions

I usually like to keep a pound of raw shrimp in the freezer. Shrimp is super quick to thaw and easy to cook healthy recipes. From beginning to end, anyone can whip up a shrimp dinner in less than an hour.

Step 1: Prepping Shrimp

To thaw shrimp, take it out of the freezer and dump it into a large bowl. Place the bowl in the sink and run cold water over the shrimp. The shrimp will be thawed out in 15-20 min

Step 2: Cooking Shrimp

To cook this recipe you need a hot grill. Then, all you need to do is to skewer the shrimp and lay them on the grill. Flip the shrimp skewers halfway through and take them off when they are pink and curled in a “C” shape!

Enjoy the grilled shrimp alone, with my Garlic Lemon Butter Sauce, or with a delicious dip! Perhaps something creamy, BBQ-y, or spicy!

shrimp on a plate with lemon wedge and parsley

How to Make The Sauce

Okay, this is possibly the easiest sauce ever.

Microwave option: Add all the ingredients to a microwave-safe bowl and heat for a minute. Butter pops when melting in the microwave so make sure you cover your bowl!

Sharper Tip: I cover it with the paper wrapping my butter comes in. 

Stove-top option: To make this sauce over the stove-top, add butter to the saucepan and melt over low heat. Once the butter is melted, add garlic salt, and pepper and continue to cook on medium-low heat for 5min. Cut the heat and your sauce is done!

Pairings with Grilled Shrimp with Lemon Garlic Butter Sauce

There are infinite possibilities of pairing this grilled shrimp with lemon garlic butter sauce. I like to make extra shrimp so I can make easy simple shrimp recipes during the week. 

Plain alongside a delicious remoulade sauce: Think of this recipe as an easy homemade copycat Outback shrimp recipe. 

Grilled Vegetables: I like grilled squash and peppers with my shrimp but any of your favorite veggies works! Potatoes in a foil pocket are delicious, crunchy, and creamy!

Air Fryer Potatoes: Include as many herbs as you would like. Once, I was eating pasta with a friend and they dumped almost the entire dried basil container in the sauce. Honestly, it was frickin’ good.

Rice: Shrimp and wild rice or white rice. Save a little of that garlic lemon butter and spoon it over top of your rice.

Salad: Eat this over top of a colorful green salad with a spritz from a lemon wedge. Some other great salad pairings include Yogurt Cilantro Lime Slaw or Greek Salad. 

Beverages: Some great beverage pairings include a Frozen Strawberry Margarita, white wine, or my favorite, a Komchua Mocktail!

shrimp on the barbie on a platter

I LOVE Shrimp, But…

I love shrimp, I grew up eating shrimp on summer nights at the beach, but… from a sustainability point, I only enjoy shrimp every so often. 

I’ve done some research into how to shop for sustainable shrimp and learned quite a bit!

When purchasing shrimp, stick with shrimp from North America, avoiding foreign imported shrimp. North American-caught shrimp is more likely to be caught sustainably. Specifically, Wild Gulf Shrimp is the best to buy due to its stricter management protocols. However, one 2014 report shows, that despite those stricter management protocols, the discard rate of other sea creatures from those shrimp trawls is still at 64%. You can also look for certifications like Monterey Bay’s Seafood Watch, Wild American Shrimp, or the Marine Stewardship Council.

Look for the Best Aquaculture Practices (BAP) label when purchasing Farm-Raised shrimp. The BAP makes sure the shrimp is raised without antibiotics and in the correct conditions to meet local environmental regulations.

Bottom Line:

Eat less shrimp and more sustainable seafood local to the region. For instance, purchasing from local fishermen and purchasing seafood like mussels, oysters, and clams can have a positive impact on our oceans and their ecosystems.

If you are interested in reading more about sustainable practices in the shrimp industry check out the references below.

References:

Five Facts That Will Make You Think Twice About Eating Imported, Farm-Raised Shrimp – Oceana.

Tiny crustacean, big transformation – Seafood Watch.

What You Need to Know About Wild and Farmed Shrimp – Food Print.

shrimp on the barbie

Enjoy This Recipe? Try These!

Healthy and Easy Southwest Quinoa Bowl Recipe

Greens and Ancient Grain Bowl

PF Chang’s Fried Rice: A Plant-Based Copycat Recipe

Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter

How To Make Cucumber Chips In The Dehydrator

How To Make Cucumber Chips In The Dehydrator

How To Make Cucumber Chips

Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!

I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers! 

Now it is time to make dehydrated cucumber chips!

 

A plate of dehydrate cucumbers (cucumber chips) surround with a linin napkin, a bowl of ranch, and some green edible prop to the side. The plate is sitting on top of a two toned board.

Quick Question, Can I Put Cucumbers in a Dehydrator?

Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips. 

Why I Made This Recipe

Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy. 

Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms. 

I also enjoy making this recipe when I have an abundance of cucumbers in my garden!

 

What to do with Dehydrated Cucumbers

  • Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream. 
  • A Crunchy salad, grain bowl, salad topper
  • Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
  • Whisk into a vinaigrette with citrus or vinegar and olive oil. 

 

Top down of many different cucumber varietals and some Chinese garlic leek to the left side as a prop. Noted one cucmber is sliced down the middle showing the seeds inside, it is a melon cucumber.

 

Ingredients

English Cucumber: Use any other cucumber you might have, and cut it into thin slices. 

Salt (optional)

Equipment

Dehydrator – a great investment for making your own camping and backpacking meals. 

A sharp knife or a mandoline slicer – this is one of those kitchen gadgets I don’t use often but when I need it I’m so happy I have it. I like to slice the cucumbers on the thinnest setting. 

 

 

How to Make This Recipe

Prep The Cucumbers

Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor. 

Dehydrate the Cucumbers

Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping. 

Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model. 

The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer. 

Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored. 

 

Sliced cucumbers in dehydrator before dehydration process.

 

FAQ (Ask a Dietitian?)

How long do dehydrated cucumbers last?

When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process. 

Are dehydrated cucumbers good?

Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not. 

How do you prep cucumbers for dehydration?

To prepare cucumbers for dehydration you must keep three things in mind. 

Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots

Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on. 

Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration. 

What else can I use a dehydrator for?

You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden. 

Dehydrated cucumbers (cucumber chips) in a bowl. There are cucumber and chionese garlic leek with white flower tops as props to the left side of the bowl.

 

Like This Dehydrated Cucumber Recipe? Try These Too!

Cucumber Corn Salad

top down of cucumber and corn salad in a white bowl, on a blue checker napkin.

 

 

 

Green Juice Smoothie

Green Morning Juice Smoothie with 3 classes of carrying heights. Garnished with a lemon slice.

 

 

 

 

Dehydrated Watermelon (AKA Watermelon Jerky)

Top down view of dehydrated watermelon on a pink plate over top a larger blue plate. A dehydrator tray with dehydrated watermelon is above the plate to the left.

 

 

 

 

A plate of dehydrate cucumbers (cucumber chips) surround with a linin napkin, a bowl of ranch, and some green edible prop to the side. The plate is sitting on top of a two toned board.

Dehydrated Cucumbers

Sarah Harper MS, RD, LDN
Dehydrated Cucumbers (Cucumber Chips) are a delicious and healthy snack.
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Appetizer
Cuisine American
Servings 4 serving
Calories 23 kcal

Equipment

  • 1 dehydrator

Ingredients
  

  • 2 large english cucumbers
  • kosher salt optional for seasoning

Instructions
 

Prep The Cucumbers

  • Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
  • Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
  • Optional to add salt a this time to the "chips" to season.

Dehydrate the Cucumbers

  • Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
  • Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
  • The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
  • Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 221mgFiber: 1gSugar: 3gVitamin A: 158IUVitamin C: 4mgCalcium: 24mgIron: 0.4mg
Keyword cucumber
Tried this recipe?Let us know how it was!
Easy Crispy Fried Okra in Air Fryer

Easy Crispy Fried Okra in Air Fryer

Fried Okra In The Air Fryer (Without Corn Meal)

I am a big fan of okra! Crispy Fried Okra in The Air Fryer is my take on crunchy southern fried okra. This makes the perfect appetizer, side dish, or delicious snack. 

In my recipe, I skip the deep fryer and instead use my air fryer. The air fryer makes super crispy delicious okra with far fewer fat and calories.

I batter up the okra halves which makes a crispy, dredged outer casing. I pair the Air Fryer Okra with a beautifully green, roasted poblano dipping sauce.

Fried Okra in Air Fryer close up with a golden brown crispy breading

Why You Will Love This Crispy Air Fryer Okra Recipe

This is a healthy recipe. I love that this is a healthier alternative to the Southern classic but it also comes together super quickly and doesn’t require a big batch of oil. 

This recipe is made of simple ingredients. I love that the okra is highlighted in this recipe and this recipe is a great addition to your okra recipe repertoire. 

Maybe the best part, this is a year-round recipe. If you don’t have fresh okra you can use frozen okra. This is a great alternative for crispy air fryer okra year-round. 

bright green okra in a white bowl

Ingredients In This Air Fryer Recipe

Fresh Okra – The main ingredient in this crispy air fryer okra recipe is 

For The Egg Mixture

Large Egg: The egg binds all the batter ingredients together.

Yogurt: Yogurt adds richness and moisture.

Heavy cream: Heavy cream adds fat and flavor. This adds some flavor back that is eliminated by air frying vs deep frying.

Hot Sauce

Salt & Black Pepper: It’s so important to the season! Don’t forget it or you will taste the difference. You can use sea salt or kosher salt. 

For The Panko Mixture

Panko: Makes for crispy breaded okra fries. I keep this recipe cornmeal-free with panko breadcrumbs however, you can always substitute cornmeal or rice flour. 

Garlic Powder

Salt & Black Pepper: Yay! Be sure to season the panko, too!

Optional: Add even more flavor with chili powder, cayenne pepper, or your favorite spice blends such as cajun seasoning, garam masala, taco seasoning, or even curry powder.

air fryer okra with bright green poblano dipping sauce

Optional Dipping Sauces

These Air-Fried Okra are delicious plain perhaps with a sprizel of lemon juice. Feel free to use your favorite sauce as a dipping sauce. 

Step By Step Instructions for Crispy Okra

  1. Step 1: Prepare the Okra and Battering Station
    1. Slice the Okra: Start by cutting the okra lengthwise.
    2. Set Up Battering Station: Fill two plates or shallow bowls—one with your wet mixture and the other with your dry mixture for the batter. Place these dishes side by side to streamline the battering process.
    3. Season the Okra: Don’t forget to season both your wet and dry mixtures to enhance the flavor.

    Step 2: Batter and Air Fry the Okra

    1. Batter the Okra: Dip each sliced piece of okra into the wet mixture, ensuring it’s fully coated. Then, transfer the okra to the dry mixture and coat evenly.
    2. Arrange in the Air Fryer: Place the battered okra in a single layer in the air fryer basket. Be sure not to overcrowd the basket, as this could affect the cooking process. You might need to air fry the okra in batches depending on the size of your air fryer.
    3. Cook the Okra: Set your air fryer to 350°F. Air fry the okra for 10 minutes. After the first 10 minutes, flip the okra and cook for an additional 10-12 minutes, or until the okra turns golden brown and crispy.

More About Okra

Okra Slime

A little tidbit on nutrient information in okra! 

Okra “slime” gets a bad rap! It is the mucous substance that comes from the okra pods. 

Did you know, that mucilage contains soluble fiber, which is excellent for the bowels? During digestion, the soluble fiber in mucilage can help ease constipation and keep you regular.

So that slimy texture has a purpose and is good for the gut!

Okra in The Garden

Okra is a wonderful hot weather plant. Oftentimes, okra is the last remaining plant in the garden if temperatures get up in the 100s. 

Okra is drought-tolerant and loves direct sunlight.

When harvesting okra, wear long sleeves or gloves because most okra varieties are covered in tiny spines that may irritate your skin.

For more information about Okra nutrition and horticulture check out this chapter from the book “Lost Crops of Africa: Volume II: Vegetables.”

air fryer okra with bright green poblano dipping sauce

More Air Fryer Recipes You Will Enjoy!

If you enjoyed this recipe, check out more of my easy air fryer recipes!

Honey Old Bay Chicken Wings Recipe In The Air Fryer

Quick Jammy Soft Boiled Eggs in Air Fryer

How To Eat Air Fryer Baked Camembert Cheese

Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

Lemon Cucumber Salad: An Easy Lemon Cucumber Recipe

Lemon Cucumber Salad: An Easy Lemon Cucumber Recipe

Easy Lemon Cucumber Salad Recipe with a Lemon Vinaigrette

This Lemon Cucumber Salad is a quick, versatile, and entirely plant-based dish that’s the perfect salad or side dish for showcasing fresh, seasonal produce.

With just a few simple ingredients, you can create a refreshing salad that highlights the crispness of cucumbers, the zing of lemon, and the subtle sweetness of cherry tomatoes.

 

Top down view of a lemon cucumber salad with a spoon. The off white bowl is sitting overtop a sage linen napkin.

 

Why I Made This Recipe 

My favorite way to use cucumbers is in a simple salad. This is a great recipe because it lets the natural flavors of fresh produce shine.

When summer and autumn bring an abundance of fresh vegetables, I prefer to keep things simple, using just lemon juice, quality olive oil, and a touch of salt to enhance their natural taste.

For this recipe, I chose lemon cucumbers because they are less bitter, have a beautiful sun-yellow hue, and add a unique twist to traditional cucumber dishes. If you’re growing these cucumbers, you’ll find them to be prolific and relatively easy to care for, making them a fantastic addition to your garden and your kitchen.

Additionally, this makes for a fantastic busy day recipe! Simple salads are a great way to bump up your veggie intake without much effort.

Ingredients in This Cucumber Salad Recipe

Veggies

  • Fresh Cucumbers – Choose your favorite cucumber slices for this recipe or whatever garden cucumbers you have growing in your garden or picked up from the farmers market.

From English cucumbers, to lemon cucumbers, to Persian cucumbers any will work well in this recipe and you’ll even notice the different flavor profiles.

I like to cut my cucumbers into cubes or quarter inch slices.

  • Cherry or Grape Tomatoes
  • Green Onion (Scallions) – For more flavor you could use red onion
  • Optional: More fresh herbs such as mint leaves, fresh basil leaves, or fresh dill.

Lemon Vinaigrette

  • Fresh Lemon Juice
  • Lemon Zest
  • Olive Oil
  • Kosher Salt
  • Cracked Black Pepper

You have the option to garnish with lemon slices.

 

Top down view of lemon cucumbers in a brown bowl atop an off white linen napkin. Half a lemon is sitting cut side up in the bowl.

How To Make This Easy Recipe

Prepare the Lemon Vinaigrette

In a small bowl, combine all the vinaigrette ingredients. Whisk thoroughly until the mixture is well emulsified.

Assemble the Salad

In a large bowl, combine all the salad ingredients.

Finish and Serve

Drizzle the lemon vinaigrette over the salad. Serve immediately for a crisp, fresh taste, or refrigerate for up to a day to allow the flavors to marinate and deepen.

 

 

Diced yellow lemon cucumber in a cutting board.

 

Other Ingredient Additions

The beautul thing about this recipe is it is adaptable. If you have some bell peppers feel free to throw some of those in, lots of herbs, or even some yogurt to make this a creamy cucumber salad.

Storing This Recipe

This recipe will last a couple of days in the refrigerator.

FAQ (Ask a Dietitian!)

What does lemon cucumber taste like?

Lemon cucumbers do not have a lemon flavor. They taste like a cucumber with no bitterness that sometimes comes with certain cucumber varietals.

They are called “Lemon” Cucumbers because they visually look like a lemon!

How do you eat Lemon Cucumbers?

You can eat lemon cucumbers in many ways, they are quite a versatile vegetable. I love them as an accent in a tomato salad, use them in a grain bowl creation, or make easy lemon cucumber pickles with mustard seed!

However, the recipes do not end there. Lemon cucumbers work in a variety of cuisines from Italian recipes Indian recipes, Japanese recipes, Chinese Recipes, and Mexican Recipes. For more inspiration, check out this article on 8 Must-Try Lemon Cucumber Recipe Ideas.

Can you put lemon and cucumber in water?

Yes, Lemon cucumber water is a delicious and refreshing beverage.

You can use any cucumber you would like, including lemon cucumbers. Lemon and cucumber in water is a refreshing and fun way to stay hydrated all year long.

For more flavor add the juice of a whole lemon or even some bottled lemon juice will taste great.

Growing Lemon Cucumbers

After moving to Washington, my husband and I have a beautiful backyard garden! This is my first year trying to grow Lemon Cucumbers. From what I have heard and researched lemon cucumbers are very easy to grow!

What I do know from growing other varietals of cucumber plants, they grow quickly, they like well-draining soil that is evenly moist. From my experience, when I was inconsistent with watering my cucumbers taste bitter. Additionally, they like full sun but are prone to scorching so they also need some shade (think about those big cucumber leaves!)

Interested in growing cucumbers? Here are a couple of resources.

 

Top down view of a lemon cucumber salad with a spoon. The off white bowl is sitting overtop a sage linen napkin.

 

Additional Recipes

Cucumber and Corn Salad

Din Tai Fung Cucumber Salad

Dehydrated Cucumbers

 

A top down view of lemon cucumber salad with sliced tomatoes, diced cucumbers, and green onion. A lemon wedge is to the left in the bowl.

Easy Lemon Cucumber Salad with a Lemon Vinaigrette

Sarah Harper MS, RD, LDN
This Easy Lemon Cucumber Salad with a Lemon Vinaigrette is simple, easy, and delicious.
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 4 serving
Calories 110 kcal

Equipment

  • 1 large bowl
  • 1 Small bowl
  • 1 Whisk

Ingredients
  

Lemon Cucumber Salad

  • 3 cups diced lemon cucumbers or cut the lemon cucumbers into your preferred shape
  • ½ cup sliced cherry tomatoes
  • 2 tbsp green onion

Simple Lemon Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp lemon juice or the juice of 1 lemon
  • ½ tsp kosher salt
  • fresh cracked pepper to taste

Instructions
 

Lemon Vinaigrette

  • Add all the vinaigrette ingredients to a small bowl and whisk until combined.

Lemon Cucumber Salad

  • Add all of the lemon cucumber ingredients to a large bowl.
  • Drizzle the lemon vinaigrette over the salad. Serve immediately or store in the refrigerator for up to a day to allow the flavors to marinade.

Nutrition

Calories: 110kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 298mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 102IUVitamin C: 8mgCalcium: 19mgIron: 0.4mg
Keyword cucumber
Tried this recipe?Let us know how it was!