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–+ servings
Bowl of zesty cucumber salad with fresh ingredients
Clara Whitley

Zesty Cucumber Salad

A refreshing summer salad featuring crunchy cucumbers, tangy vinegar, and a hint of sweetness, perfect for barbecues and quick meals.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Health
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 3 large cucumbers, peeled and thinly sliced Leave the skin on if you prefer extra crunch.
  • 1 small red onion, thinly sliced Alternatively, use green onions for a milder flavor.
  • 1 medium red bell pepper, chopped Optional for added color.
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
  • Salt and black pepper to taste
  • Fresh dill or parsley, chopped For garnish.

Method
 

Preparation
  1. Begin by slicing the cucumbers into thin rounds. If you prefer a little extra crunch, leave the skin on.
  2. Add in the sliced red onion and chopped red bell pepper if you're using it, tossing everything together lightly in a large bowl.
Making the Dressing
  1. In a small bowl, combine apple cider vinegar, olive oil, honey, salt, and black pepper. Whisk it all together until well blended and the honey dissolves.
Mixing the Salad
  1. Pour the dressing over the cucumber mixture and toss until everything is evenly coated.
  2. Let the salad marinate in the fridge for at least 15 minutes.
  3. Before serving, give the salad another quick toss, then garnish with fresh dill or parsley.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 120mgFiber: 2gSugar: 3g

Notes

This salad is incredibly versatile! It pairs well with grilled chicken or fish and can be enjoyed as a light lunch or as part of a grain bowl.

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