Summer has finally arrived, and with it comes a plethora of fresh ingredients that are perfect for hot weather. One such ingredient is the humble cucumber, which can be used in a variety of dishes to add a refreshing twist. In this article, we’ll explore 20 mouthwatering mini cucumber recipes that are sure to become your new go-to snacks and side dishes for the season.
From sushi rolls to gazpacho, kimchi to lemonade, these bite-sized treats offer a world of flavor and fun. Whether you’re looking for something light and crunchy or cool and creamy, we’ve got you covered. So grab your cucumbers and let’s get started on this culinary adventure!
Mini Cucumber and Avocado Sushi Rolls
Discover the refreshing taste of summer with these bite-sized sushi rolls filled with crunchy cucumber and creamy avocado. Perfect for a light lunch or as an appetizer.
Ingredients:
– 1/2 cup cooked Japanese short-grain rice
– 1/4 cup water
– 1 mini cucumber, sliced into thin strips
– 1 ripe avocado, diced
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut a piece of nori seaweed to desired size for roll.
3. Place a small amount of sushi rice onto the seaweed, leaving a 1-inch border at top.
4. Arrange cucumber and avocado slices horizontally across the rice.
5. Roll the sushi using your fingers or a bamboo sushi mat, applying gentle pressure.
6. Slice into bite-sized pieces.
Cooking Time: 10 minutes (preparing the rice), 2-3 minutes to assemble and roll
Greek Mini Cucumber Salad with Feta
A refreshing and tangy Greek-inspired salad perfect for warm weather or as a light snack. This mini cucumber salad is an ode to the flavors of Greece, with crisp cucumbers, salty feta, and a hint of lemon.
Ingredients:
– 4-6 mini cucumbers (about 8 inches long), sliced into 1/4-inch thick rounds
– 1/2 cup crumbled feta cheese
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or dill leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together olive oil and lemon juice.
2. Add sliced cucumbers to the bowl and toss to coat with the dressing.
3. Sprinkle crumbled feta cheese over the cucumbers and gently fold to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or dill leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Spicy Mini Cucumber Kimchi
This spicy and refreshing kimchi recipe is perfect for hot summer days. With its crunchy mini cucumbers, bold flavors, and moderate heat level, it’s a great addition to any meal.
Ingredients:
– 4-6 mini cucumbers (about 1 inch long)
– 2 tablespoons Korean chili flakes (gochugaru)
– 1 tablespoon fish sauce
– 1 tablespoon rice vinegar
– 1/2 teaspoon sugar
– 1/4 cup water
– 1/4 cup chopped scallions, for garnish
– Salt and black pepper, to taste
Instructions:
1. Cut the cucumbers into quarters.
2. In a blender or food processor, combine chili flakes, fish sauce, rice vinegar, sugar, and water. Blend until smooth.
3. Add the blended mixture to the cucumber pieces and toss to coat.
4. Sprinkle with salt and black pepper to taste.
5. Let it sit at room temperature for 30 minutes to allow the flavors to meld together.
6. Garnish with chopped scallions before serving.
Cooking Time: None
Mini Cucumber and Dill Yogurt Dip
Perfect for a light and satisfying snack or appetizer, this mini dip is a great way to enjoy the flavors of summer. With the coolness of yogurt, the crunch of cucumbers, and the brightness of dill, you’ll be hooked from the first bite.
Ingredients:
– 1 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a small bowl, combine yogurt, cucumber, and dill.
2. Squeeze in the lemon juice and add salt to taste.
3. Mix well until all ingredients are fully incorporated.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled with crackers, pita chips, or vegetables.
Cooking Time: None! This dip is ready when you are.
Pickled Mini Cucumbers with Garlic
Add a burst of flavor to your meals with these bite-sized pickles, perfect for snacking or using as a condiment. This easy recipe combines the sweetness of mini cucumbers with the pungency of garlic.
Ingredients:
– 1 pint mini cucumbers
– 1/2 cup (120ml) white vinegar
– 1/4 cup (60ml) water
– 2 cloves garlic, minced
– 1 tsp sugar
– Salt and pepper to taste
Instructions:
1. Slice the mini cucumbers into halves or quarters.
2. In a medium saucepan, combine the vinegar, water, garlic, sugar, salt, and pepper. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Pack the cucumber slices into a clean glass jar with a tight-fitting lid. Pour the pickling liquid over them, leaving about 1/2 inch headspace.
5. Seal the jar and refrigerate for at least 24 hours before serving.
Cooking Time: 5 minutes (pickling liquid) + 24 hours (refrigeration)
Mini Cucumber and Watermelon Salad
This light and revitalizing salad is perfect for hot summer days. It’s a simple yet flavorful combination of juicy watermelon, crunchy cucumber, and tangy feta cheese.
Ingredients:
– 2 mini cucumbers, sliced
– 1 cup diced watermelon (seedless)
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon fresh mint leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together olive oil, salt, and pepper.
2. Arrange the cucumber slices on a serving platter or individual plates.
3. Top with diced watermelon and crumbled feta cheese.
4. Sprinkle chopped fresh mint leaves over the salad.
5. Drizzle the olive oil mixture over the salad just before serving.
Cooking Time: 10 minutes (prep time only)
Mini Cucumber Gazpacho
This mini gazpacho recipe is a perfect way to enjoy the flavors of summer in a bite-sized form. With its refreshing blend of cucumbers, tomatoes, and herbs, it’s a great side dish or snack for hot days.
Ingredients:
– 1 small cucumber, diced
– 1/2 cup cherry tomatoes, halved
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon fresh dill, chopped
– Salt and pepper to taste
– 1/4 cup croutons (optional)
Instructions:
1. In a blender or food processor, combine cucumber, cherry tomatoes, olive oil, garlic, and dill. Blend until smooth.
2. Season with salt and pepper to taste.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with croutons if desired.
Cooking Time: None! This recipe is ready in no time.
Mini Cucumber and Mint Lemonade
Beat the heat with this refreshing twist on classic lemonade! This mini version is perfect for a crowd or as a unique drink for your next gathering.
Ingredients:
– 1 cup freshly squeezed lemon juice
– 2 cups water
– 1/4 cup granulated sugar
– 8-10 mini cucumbers, sliced into thin rounds
– 1/4 cup fresh mint leaves, chopped
– Ice cubes
Instructions:
1. In a large pitcher, mix together lemon juice and sugar until dissolved.
2. Add water to the pitcher and stir well.
3. Chill the mixture in the refrigerator for at least 30 minutes.
4. Just before serving, add sliced cucumbers and chopped mint leaves to the pitcher.
5. Stir gently to combine.
6. Fill glasses with ice and pour the lemonade over the ice.
7. Garnish each glass with additional mint leaves and a slice of cucumber, if desired.
Cooking Time: 30 minutes (plus chilling time)
Mini Cucumber and Smoked Salmon Bites
These bite-sized appetizers combine the freshness of cucumbers with the rich flavor of smoked salmon, perfect for a quick and elegant snack or party hors d’oeuvre.
Ingredients:
– 8-10 mini cucumbers
– 1/4 cup cream cheese, softened
– 2 tablespoons smoked salmon, flaked
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Slice the cucumbers into 1-inch pieces.
2. In a small bowl, mix together the cream cheese, smoked salmon, and chopped dill until well combined.
3. Spread about 1/2 teaspoon of the salmon-cream cheese mixture onto each cucumber slice.
4. Season with salt, pepper, and lemon juice to taste.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: None, as this recipe is a cold appetizer.
Mini Cucumber and Radish Slaw
This mini slaw is a perfect accompaniment to any meal or picnic. The crunch of the radishes and the coolness of the cucumbers create a delightful contrast that’s sure to please.
Ingredients:
– 2 small cucumbers, peeled and thinly sliced
– 1/2 cup thinly sliced red radish
– 2 tablespoons plain Greek yogurt
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a medium bowl, combine the cucumber slices and radish slices.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, and honey until smooth.
3. Pour the yogurt mixture over the cucumber and radish mixture, and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley or dill, if desired.
Cooking Time: 10-15 minutes (including chilling time)
Mini Cucumber and Quinoa Stuffed Peppers
These bite-sized peppers are a refreshing twist on traditional stuffed peppers. Perfect as an appetizer or snack, they combine the sweetness of bell peppers with the cooling flavor of cucumber and the nutty taste of quinoa.
Ingredients:
– 12 mini bell peppers
– 1 cup cooked quinoa
– 1/2 cup diced cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked quinoa with diced cucumber and crumbled feta cheese (if using).
4. Stuff each pepper with about 1 tablespoon of the quinoa mixture.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until peppers are tender.
Cooking Time: 15-20 minutes
Mini Cucumber and Hummus Wraps
These bite-sized wraps are perfect for a quick snack or as an appetizer for your next gathering. The combination of cool cucumber, creamy hummus, and crunchy pita bread is a match made in heaven.
Ingredients:
– 1 large cucumber, sliced into thin rounds
– 1/2 cup hummus
– 4-6 mini whole wheat pita breads
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cut the pita breads in half and toast until lightly browned.
2. Spread a small amount of hummus on each pita half.
3. Arrange a few slices of cucumber on top of the hummus.
4. Sprinkle with chopped parsley and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Mini Cucumber and Lime Agua Fresca
This light and revitalizing drink is perfect for hot summer days. With the sweetness of limes and the crunch of cucumbers, it’s a perfect way to quench your thirst without sacrificing flavor.
Ingredients:
– 4-6 mini cucumbers, peeled and thinly sliced
– Juice of 2-3 lime wedges (about 1/4 cup)
– 1 cup water
– 1 tablespoon sugar (optional)
Instructions:
1. In a large pitcher, combine the sliced cucumbers and lime juice.
2. Add the water to the pitcher and stir gently to combine.
3. If desired, add the sugar and stir until dissolved.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve cold and enjoy!
Cooking Time: 10-15 minutes (prep time only)
Mini Cucumber and Chickpea Salad
This petite salad is perfect for a light lunch or as a snack to beat the heat. The combination of crunchy cucumbers, creamy chickpeas, and tangy dressing makes for a deliciously refreshing treat.
Ingredients:
– 4-6 mini cucumbers, sliced
– 1/2 cup cooked chickpeas
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a small bowl, whisk together lemon juice, olive oil, and Dijon mustard.
2. Add the cooked chickpeas to the dressing and stir until coated.
3. Arrange the sliced cucumbers on a plate or serving dish.
4. Spoon the chickpea mixture over the cucumbers.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley or dill, if desired.
Cooking Time: 5 minutes (prep only)
Servings: 2-3
Mini Cucumber and Cream Cheese Tea Sandwiches
These bite-sized sandwiches are a refreshing twist on the classic tea party favorite. With the cooling crunch of cucumber and the richness of cream cheese, they’re sure to be a hit at your next gathering.
Ingredients:
– 1 large cucumber, peeled and thinly sliced
– 8 oz cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 12 small white bread slices (or similar)
– Salt and pepper to taste
– Fresh dill or chives for garnish (optional)
Instructions:
1. In a medium bowl, mix together the cream cheese and butter until smooth.
2. Add the sliced cucumber to the bowl and stir gently to combine.
3. Spread about 1/4 teaspoon of the cucumber-cream cheese mixture onto each bread slice.
4. Top with another bread slice to form a sandwich.
5. Cut off the crusts, then cut each sandwich into quarters or halves, depending on your desired size.
6. Serve immediately, or store in an airtight container for up to 2 hours before serving.
Cooking Time: None needed! These sandwiches are best served fresh and chilled.
Mini Cucumber and Sesame Noodle Salad
Perfect for a light and satisfying snack or side dish, this mini cucumber and sesame noodle salad is quick to prepare and packed with flavor. A great combination of textures and tastes, it’s sure to become a favorite!
Ingredients:
– 8 oz rice noodles
– 2 mini cucumbers, sliced into thin rounds
– 1/4 cup toasted sesame seeds
– 2 tbsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large bowl, whisk together soy sauce and honey until well combined.
3. Add the sliced cucumbers, toasted sesame seeds, and cooked noodles to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Mini Cucumber and Shrimp Ceviche
Elevate your appetizer game with this light and zesty mini ceviche, perfect for warm weather gatherings or a quick snack. With the sweetness of shrimp and the crunch of cucumber, you’ll be hooked!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4-6 mini cucumbers, sliced into 1/4-inch thick rounds
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt, to taste
– Optional: 1-2 dashes hot sauce (such as sriracha)
Instructions:
1. In a medium bowl, combine shrimp and lime juice. Let it sit for at least 10 minutes to allow the shrimp to “cook” in the acidity.
2. Add sliced cucumbers to the bowl and stir gently to combine.
3. Sprinkle chopped cilantro and salt over the top. If desired, add hot sauce for an extra kick.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 10-30 minutes (depending on your desired level of “doneness” in the shrimp)
Mini Cucumber and Basil Pesto Pasta
This refreshing summer pasta dish is perfect for a light and flavorful meal. The combination of tiny pasta, cucumber, basil, and pesto creates a delightful harmony of textures and flavors.
Ingredients:
– 8 oz mini pasta (such as penne or macaroni)
– 1/2 cup fresh basil leaves
– 1 small cucumber, peeled and thinly sliced
– 1/4 cup store-bought or homemade pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the mini pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine the sliced cucumber and basil leaves. Heat over medium heat for 2-3 minutes or until the cucumber is slightly tender.
3. Add the cooked pasta to the skillet and toss with the cucumber and basil mixture.
4. Stir in the pesto and season with salt and pepper to taste.
5. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Mini Cucumber and Coconut Chia Pudding
This light and creamy treat combines the coolness of cucumber with the richness of coconut, all wrapped up in a nutritious chia pudding package. Perfect for hot summer days or as a healthy snack anytime.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup shredded coconut
– 1/2 cup diced cucumber
– 2 tablespoons honey
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5-7 minutes until the chia seeds absorb the liquid.
2. Add shredded coconut, diced cucumber, honey, and salt to the chia mixture. Stir well to combine.
3. Spoon the pudding into mini cups or ramekins. Refrigerate for at least 30 minutes to allow flavors to meld together.
4. Serve chilled and enjoy!
Cooking Time: 30 minutes
Mini Cucumber and Ginger Infused Water
Stay hydrated with this flavorful and refreshing infused water recipe, perfect for hot summer days or anytime you need a pick-me-up. This mini version is ideal for individual servings.
Ingredients:
– 1 small cucumber (about 4-5 inches long), sliced into thin rounds
– 1-inch piece of fresh ginger, peeled and thinly sliced
– 1 cup water
– Ice cubes (optional)
Instructions:
1. In a medium-sized pitcher or jug, add the sliced cucumber and ginger.
2. Pour in the cup of water, making sure that all the cucumber and ginger slices are fully submerged.
3. Stir gently to combine.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Just before serving, add ice cubes if desired to chill the infused water further.
6. Strain the liquid into individual glasses or jars, discarding the solids.
7. Serve immediately and enjoy!
Cooking Time: None (chilled in the refrigerator)
Summary
Beat the heat this summer with these refreshing mini cucumber recipes! From classic salads to innovative appetizers, we’ve got you covered. Try making sushi rolls with avocado and cucumber, or a Greek salad with feta and crunchy pickled cucumbers. Spice up your meals with spicy kimchi or gazpacho soup. Refresh your drinks with mint lemonade or lime agua fresca. And for a light lunch, try our tea sandwiches with cream cheese and cucumber, or quinoa stuffed peppers. Whatever your taste, we have 20 delicious mini cucumber recipes to keep you cool this summer!
