Description
This Crisp Cucumber Apple Salad with Tangy Dressing is a refreshing and light dish perfect for warm days or as a side to any meal. Combining the crunchy texture of English cucumbers with the sweet and tart notes of red apples, all coated in a vibrant lemon and apple cider vinegar dressing sweetened with honey or agave nectar, this salad offers an invigorating burst of flavors. Ready in just 40 minutes, it’s an easy-to-make, healthy salad suitable for quick lunches or dinner accompaniments.
Ingredients
Scale
Vegetables & Fruits
- 2 cups cucumber (preferably English cucumbers)
- 2 medium red apples (honeycrisp or ambrosia recommended)
Dressing
- 2 tablespoons lemon juice (freshly squeezed)
- 1/4 cup apple cider vinegar (can substitute with balsamic or rice vinegar)
- 2 tablespoons honey (or agave nectar for vegan option)
- to taste salt
- to taste black pepper
Instructions
- Salad Preparation: Chop the cucumbers and apples into bite-sized pieces, keeping the skin on to add texture and a pop of color.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, lemon juice, and honey until the mixture is smooth and well combined.
- Combine Salad and Dressing: Pour the dressing over the chopped cucumbers and apples. Sprinkle salt and black pepper to taste, then toss gently to coat all pieces evenly.
- Serve or Chill: Serve the salad immediately for maximum crispness, or chill it in the refrigerator for up to 30 minutes to allow the flavors to meld for a more pronounced taste.
Notes
- For a vegan version, substitute honey with agave nectar or maple syrup.
- Using English cucumbers helps reduce bitterness and provides a tender skin.
- The skin of the apples adds fiber and vibrant color—do not peel unless preferred.
- Chilling the salad enhances the flavor but serving immediately preserves the crisp texture.
- Feel free to adjust the sweetness and tanginess of the dressing according to your taste preferences.
- This salad is best consumed within a day to maintain freshness and crunch.
