Description
A refreshing and crisp cucumber apple salad tossed with a tangy and slightly sweet dressing made from apple cider vinegar, lemon juice, and honey. This easy-to-make salad is perfect as a light side dish or healthy snack, offering a delightful balance of textures and flavors with the crunch of cucumbers and apples.
Ingredients
Scale
Main Ingredients
- 2 cups cucumber (preferably English cucumbers), chopped into bite-sized pieces
- 2 medium red apples (honeycrisp or ambrosia recommended), chopped into bite-sized pieces
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)
- Salt, to taste
- Black pepper, to taste
Instructions
- Salad Preparation: Chop the cucumbers and apples into bite-sized pieces, leaving the skin on to preserve texture and add vibrant color to the salad.
- Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, lemon juice, and honey until the mixture is well blended and smooth.
- Toss the Salad: Pour the prepared dressing over the chopped cucumbers and apples. Sprinkle with salt and black pepper to taste, then gently toss everything together until the fruit and vegetables are evenly coated with the dressing.
- Serve or Chill: You can serve the salad immediately for a crisp fresh bite or chill it in the refrigerator for up to 30 minutes to allow the flavors to meld and intensify.
Notes
- Use English cucumbers for fewer seeds and a thinner skin to enhance the salad’s crispness.
- To make this salad vegan, substitute honey with agave nectar or a plant-based sweetener.
- For extra flavor, consider adding fresh mint leaves or a sprinkle of toasted nuts.
- This salad is best served fresh but can be refrigerated for up to 24 hours for meal prep.
- Adjust the sweetness and tanginess of the dressing by varying the amount of honey and vinegar according to your taste.
