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Top view of fresh cucumber salad in a white bowl with a blue striped napkin

Cucumber Salad

This Cucumber Salad is a fresh and flavorful side dish made with sliced cucumbers, fresh and pickled red onions with a tangy vinaigrette dressing. Perfect for spring and summer picnics, barbecues and a delicious way to use up those garden vegetables. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option. 

Course Salad
Cuisine American
Keyword cucumber salad, cucumber tomato salad, tomato salad
Prep Time 15 minutes
Servings 4 servings
Calories 166 kcal
Author Kelly

Ingredients

  • 1/2 medium red onion , sliced very thinly or diced
  • 2 large English cucumbers , sliced thinly
  • 1/2 tsp pink sea salt
  • 2 tablespoons pickled onions , optional but adds so much flavor
  • 1-2 tbsp finely chopped fresh dill
  • 1-2 tbsp fresh parsley

Dressing:

  • 1.5 tbsp fresh lemon juice (about 1 small lemon)
  • 1 tsp avocado oil OR extra virgin olive oil
  • 1 tsp maple syrup , leave out for Whole30 and keto or sub with preferred liquid sweetener
  • 1 tsp apple cider vinegar
  • 1 tsp fresh chopped oregano or 1/4 tsp dried oregano
  • Pink sea salt and freshly cracked black pepper , to taste

Instructions

  1. Thinly slice the onions and cucumbers with a mandolin or knife. Add the cucumbers to a bowl then season with salt and let it sit for about 5 minutes to sweat or while you prepare the dressing.  

    Top view of sliced cucumbers in a white bowl
  2. Meanwhile, add all the dressing ingredients to a mason jar or a bowl and shake well or whisk unti very well combined. Taste and adjust seasonings as needed. Toss and serve: Pour dressing over the cucumbers. Add fresh dill and parsley then toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.

    Lemon mustard vinaigrette in a measuring cup
  3. Add the onions, dill and parsley then pour dressing on top. Toss until well combined. Add more salt and black pepper, as needed and garnish with more parsley and dill, if desired. Chill for at least 20 minutes or serve immediately.

    Top view of fresh cucumber salad in a white bowl with a blue striped napkin
Nutrition Facts
Cucumber Salad
Amount Per Serving (1 serving)
Calories 166 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.