Here is a quick simple delicious lunch or light dinner. Crisp lettuce holds a slightly spicy shrimp salad filled with fresh vegetables/

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste.This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi

I had 2 cucumbers left from some I'd bought on sale, so I decided to make a salad with them using ingredients I had in the refrigerator that could be served with rice. I don't like spicy food, and neither do my kids, but we all love this salad.If you shabu-shabu the pork in the boiling water it will get tough, so turn the heat off before shabu-shabu (waving it around) in the hot water. For 4 servings. Recipe by Chisora

An easy side dish.I recommend chicken thighs because they are juicy, but you can use chicken breast instead. Recipe by Eiyoushino recipe

I wanted to create an easy recipe for this classic sandwich I grew up on.*"Ha, Egg and Lettuce Sandwich".When mashing 1 egg or less, it's much easier to use a fork. If doing 2 or more, a knife would be suitable.You can also use thinly sliced sandwich bread.Be sure to spread on the margarine first and then the mustard, and only coat one side of each slice.You can also slice it into 3 pieces. Recipe by Yuuyuu0221

I wanted to make a bangbangji like dish, so I came up with this. Now it's part of our family's regular rotation.There's nothing to this recipe. Just be careful not to overcook the chicken tenders. For 2 servings. Recipe by Chiton

I love this salad!

I came up with the idea for this recipe thinking that konyaku could be used as a substitute for jellyfish in Chinese style cucumber and jellyfish marinated salad, since frozen konyaku has a texture similar to jellyfish. I posted this recipe because the dish came out very tasty, and the frozen konyaku gave an interesting texture, although it would not be mistaken for jellyfish.Complete the first three steps of the recipe a day before. Once the prepared materials are frozen, cooking takes very little time. The konyaku to be used should not contain fresh yam. That type of konyaku tends to be too crispy, and so is not recommended for this recipe. Reasonably-priced regular konyaku would do fine. Recipe by Poron526

This is a cucumber version of my popular "Easy Spinach and Chikuwa with Mayonnaise and Ponzu".I tried adding more ground sesame seeds to increase the flavour.My 1-year-old son won't eat fresh vegetables, but he loves this and eats it all up.Make sure you squeeze out the cucumber well! Recipe by Yusase mama

I'm sharing another pickled cucumber recipe, which is also easy and quick to make. As long as you have all the ingredients at home, you can prepare this dish in half an hour. You can serve this dish after marinating it for 30 minutes, but the longer you marinate it, the more flavorful it'll get. Make sure you keep the pickled cucumber in the refrigerator. And I recommend finishing it within 5 days. This pickled cucumber can be served as an appetizer or a side with any meaty or hearty dish. The refreshing and crunchy cucumber will cut right through the grease. Instruction video (https://youtu.be/TYnfn6JIJew)