Apple Cucumber Salad
Crisp and juicy, this apple cucumber salad combines sweet apples and cool cucumbers with a tangy honey-citrus dressing, making it a perfect light side dish for any occasion.
Ingredients
Salad Ingredients
- 2 medium cucumbers, cubed into bite-sized pieces Use English cucumbers for convenience.
- 2 medium apples, cored and cubed into bite-sized pieces Fuji and Honeycrisp apples work best.
- 1 small red onion, thinly sliced Soaking in cold water can reduce sharpness.
- 1/4 cup fresh cilantro, chopped Can substitute with parsley or mint.
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice, from about 1/2 of a small lemon
- 1 teaspoon honey Can substitute with maple syrup or agave nectar for vegan option.
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
Preparation
- Add the cubed cucumbers, apples, and sliced red onion to a large mixing bowl.
- Sprinkle in the chopped cilantro and gently toss the ingredients together.
Dressing
- In a separate small bowl, whisk the olive oil, apple cider vinegar, lemon juice, and honey until smooth.
- Pour the dressing over the cucumber mixture.
Finish
- Toss gently until the dressing coats the apples and vegetables evenly.
- Season with the sea salt and black pepper. Taste and adjust if needed.
- Cover and refrigerate for at least 15 minutes before serving.
Notes
Keep the salad chilled during outdoor meals. For storage, transfer leftovers to an airtight container and refrigerate for up to 2 days. Best consumed within 24 hours for optimal crunch.