Cucumber Celery Salad
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!
Servings: 6 servings
Calories: 102kcal
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
Scroll up for process photos, ingredient notes, and FAQ's.
Storage -
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.
Substitutions -
- 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.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 101mg | Potassium: 138mg | Fiber: 1g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.4mg
