This Cucumber Celery Salad is as vibrant in color as it is in flavor. With green apple, cucumber, celery, mint, dill, and pickled onions this salad is crunchy, refreshing, and nutrient dense!
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When the days are hot and long, this cucumber celery salad is the perfect thing to make. It is so refreshing, cool, and crisp. It makes a phenomenal summer side dish. Pair it with fresh herbs from the garden and a grilled entree and it is a whole vibe.
Fresh and flavorful salads are my speciality. This Grilled Peach and Burrata Salad with Arugula and Prosciutto and this Strawberry Goat Cheese Salad with Walnuts and Avocado are two of my favorites!
What I Love About This Recipe
This salad is delightful to eat and simple to make. Here is why I love it:
- Quick & Easy — Throw this salad together in the few precious minutes before dinner is ready. With just some light chopping you'll have the perfect side dish in about 10 minutes!
- Nutritious & Refreshing — With cool cucumber, crisp celery, apple and herbs, this salad is packed with micronutrients and fiber.
This Carrot and Cucumber Salad is another great one to try!
Ingredient Notes & Possible Substitutions
Cucumber - While regular cucumbers will work, I love using English cucumbers because they're large and do not need to be seeded or peeled. Use 2 medium cucumbers if using regular cucumbers.
Celery - Celery adds crunch and a distinct flavor to this salad.
Green Apple - Adding green apple lends a little sweet-tart flavor to the water dense veggies.
Fresh Herbs - Mint and dill give this salad flavor and make it so refreshing.
Pickled Onions - Pickled red onions are a little sweeter than regular red onions and add a nice tanginess to this salad. Try my Balsamic Pickled Onions - they're so easy to make and good on salads, burgers, or served with charcuterie.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions & Variations
- You can swap the pickled onion for shallot or red onion, or omit it.
- Olive oil can replaced with avocado oil but I prefer the flavor of a fruity EVOO.
- Maple syrup, agave or granulated sugar can be used instead of honey.
- Swap white wine vinegar for apple cider vinegar or white balsamic vinegar if needed.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make this Cucumber Celery Salad
Step 1: In a bowl, mix together the ingredients for the dressing until the honey is fully dissolved. Set aside.
Step 2: Slice the English cucumber into half moons, or quarter and chop. Thinly slice the celery on the bias (diagonally). Core and thinly slice the apple into bite-sized pieces. Chop the pickled red onion, and finely chop the mint and dill. Add all ingredients to a large mixing bowl.
Step 3: Drizzle the dressing over the salad and lightly toss to coat. Serve immediately.
Commonly Asked Questions
Store this salad in the fridge in an airtight container for up to 1 day. The apples will begin to brown when stored, and the salt from the dressing will leach water from the celery and cucumber making it best enjoyed on the day you make it.
Because they have a tender peel and are less watery, I don't usually peel or deseed an English cucumber. Regular cucumbers have a thick, bitter peel and taste best when peeled.
Yes, simply omit the honey or swap it for a vegan-friendly sweetener like maple syrup, agave, or granulated sugar.
Dietitian Notes
- Each serving of this salad only has about 100 calories, 9 grams of net carbs, and a gram of fiber!
- This salad is packed with nutrients like vitamin K, potassium, beta-carotene (the plant precursor for vitamin A), and magnesium. Vitamin K is essential for blood clotting and bone health. Potassium is necessary for muscle contraction, cardiovascular health, and also plays an important role in bone mineralization. Such a delicious way to get some essential micronutrients!
- This salad contains ingredients that are compliant with the Autoimmune Paleo (AIP) Protocol, and is suitable for many people with dietary restrictions as it is naturally dairy-free and gluten-free.
- Swap the honey for agave or granulated sugar (or omit it) for a vegan friendly salad.
Recipe Tips
- Waiting to chop the apple last will help prevent it from becoming overly brown when serving. The apple can be peeled or the skin can be left on.
- You can peel and scoop the seeds out of the English cucumber with a spoon, but this is optional.
- Make this salad right before serving for best quality. The salt in the dressing can leach moisture from the veggies and make it watery when stored.
Try These Other Colorful Salads
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Cucumber Celery Salad
Equipment
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 1 English cucumber large (about 3 cups chopped)
- 3 Celery stalks (about 2 cups chopped)
- 1 Green apple large
- ¼ cup Pickled red onion chopped
- ¼ cup Fresh mint chopped
- 2 tablespoon Fresh dill chopped
Dressing
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon White wine vinegar
- 1 tablespoon Honey
- 1 Garlic clove minced
- ¼ teaspoon Sea salt
Instructions
- In a bowl, mix together the ingredients for the dressing until the honey is fully dissolved. Set aside.
- Slice the English cucumber into half moons, or quarter and chop. You can choose to peel and remove the seeds with a spoon but I usually only do this with regular cucumbers. Thinly slice the celery on the bias (diagonally). Core and thinly slice the apple into bite-sized pieces. Chop the pickled red onion, and finely chop the mint and dill. Add all ingredients to a large mixing bowl.
- Drizzle the dressing over the salad and lightly toss to coat. Serve immediately.
Notes
- Regular cucumbers can be used, but peel and deseed. You will need about 2 medium cucumbers.
- You can swap the pickled onion for shallot or red onion, or omit it.
- Olive oil can replaced with avocado oil but I prefer the flavor of a fruity EVOO.
- Maple syrup, agave or granulated sugar can be used instead of honey.
- Swap white wine vinegar for apple cider vinegar or white balsamic vinegar if needed.
- Waiting to chop the apple last will help prevent it from becoming overly brown when serving. The apple can be peeled or the skin can be left on.
- You can peel and scoop the seeds out of the English cucumber with a spoon, but this is optional.
- Make this salad right before serving for best quality. The salt in the dressing can leach moisture from the veggies and make it watery when stored.
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