Cucumber Cups

This is a very cool and Refreshing Starter.English Cucumber is Generally Prefered for this recipe.You can make variety of stuffings and fill the cucucumber cups.
Ingredients:
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1 small red onion.finely chopped
1 red bell pepper,finely chopped
1 vine ripe tomatoes seeded and finely chopped
1/2 tbsp dried oregano
Fresh Parsley Chopped
salt & Pepper
1 Jalapeno seeded and chopped finely
Juice of 1 lemon and zest
1 Avacado Mashed roughly
2 tbsp EVOO
2 English Cucumber

Method:
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In a Mixing Bowl,mix together onion,peppers,chopped tomatoes,herbs,avacado,Lemon juice and zest.Season with salt and pepper.Add EVOO and Combine thoroughly.Keep aside.

Peel the cucumbers partially, so it has stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick.Scoop out the center of each slice with a melon baler, leaving a shell of flesh at the Bottom.

Scoop 1-2 tbsp Salad into Cucumber Cups.Serve Immediately as a starter.

Kachumber salad

This is a simple salad which is easy to make.It tastes good and appealing.The key ingredients tomato ,onion & cucumber makes this dish special. Variations of Kachumbari can be found in many parts of the countries.In Latin America, it is a variation of pico de gallo, or salsa fresca.

Ingredients:

Shredded cabbage
1-sliced cucumber Lengthwise (peeled
1-carrot
1/2 bell pepper
1 small tomato
any sprouts
1-small onion
chick peas-1 handful
few sprigs cilantro chopped
few sprigs mint finely chopped
1/2-salt
1/4 tsp-pepper
juice of 1 lemon
1 tsp-chaat masala

Preparation:

Thinly slice all the vegetables lengthwise.Toss all the ingredients in a bowl.Cover and refrigerate to help blend all the flavors.serve chilled.

Tip: You can substitute any vegetable of your choice.you can also spice it up by adding sliced jalapeno pepper.

Noodle Salad

Ingredients:

1 head cabbage, shredded
4 green onions, finely chopped
2 (2 1/2 ounce) packages slivered almonds
3 tbsp sunflower seeds
2 packages Top Ramen noodles

Dressing
1/2 cup vegetable oil or cup canola oil
2 tbsp tablespoons rice vinegar
3 tbsp tablespoons sugar
1 tsp salt
1/2 tsp pepper

Mix cabbage and onions and refrigerate overnight. Combine oil, sugar, rice vinegar, salt, pepper, and noodle seasoning. Stir well and add to salad immediately prior to serving. Toss with noodles. Before serving, garnish with sunflower or sesame seeds and almonds.

You can add chicken to it to make it an entree salad.

Note:If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.