Easy Cucumber Salad
Easy homemade cucumber salad recipe with fresh herbs, Greek yogurt dressing, and seeds. Gluten-free, vegan-friendly, and perfect for gut health.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, roughly chopped
- 3 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1/4 cup diced bell pepper, any color
- 1/4 cup cherry tomatoes, halved
- 2 tbsp raw pumpkin seeds
- 1 tbsp white sesame seeds
Instructions
- 1
Slice the English cucumbers lengthwise and scoop out excess seeds with a small spoon, then cut them into thin half-moons about 1/4-inch thick.
- 2
Thinly slice the red onion using a sharp knife or mandoline, then place it in a colander and rinse under cool water for 2 minutes to reduce its harshness.
- 3
Mince the garlic cloves finely by pressing them with the flat side of your knife, then chop the fresh dill and parsley until fragrant and well-distributed.
- 4
Whisk together the apple cider vinegar, extra virgin olive oil, raw honey, and minced garlic in a medium bowl until the honey dissolves completely, about 1 minute.
- 5
Stir the Greek yogurt into the vinegar mixture using a fork until you achieve a smooth, creamy consistency without lumps.
- 6
Combine the sliced cucumbers, drained red onion, diced bell pepper, and halved cherry tomatoes in a large bowl.
- 7
Pour the dressing over the vegetables and gently toss everything together, ensuring each piece is evenly coated with the vinaigrette.
- 8
Season the salad with sea salt and black pepper, then taste and adjust the seasonings as needed for your preference.
- 9
Fold in the chopped dill and parsley carefully, reserving about 1 tablespoon of herbs for garnish.
- 10
Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the cucumbers to release their natural juices.
- 11
Transfer the salad to a serving bowl and sprinkle with pumpkin seeds and sesame seeds just before serving for added crunch and nutrition.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Greek yogurt | unsweetened coconut yogurt or cashew cream | Creates a completely vegan version while maintaining creaminess and probiotics for gut health |
| raw honey | pure maple syrup or date paste | Offers lower glycemic index sweetness and reduces blood sugar spikes while maintaining the dressing's balance |
| apple cider vinegar | white wine vinegar or rice vinegar | Reduces acidity slightly while maintaining probiotic benefits and supporting digestive health with gentler acidulation |
| sesame seeds | ground flaxseeds or hemp seeds | Increases omega-3 fatty acids and fiber content for enhanced anti-inflammatory and gut health benefits |
| regular red onion | thinly sliced scallions or green onions | Reduces sulfur compounds that can cause digestive distress while maintaining allium family's anti-inflammatory benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 138 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 1mg |
| Sodium | 280mg |
| Carbohydrates | 11g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
