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Cucumber Apple Salad

Cucumber Apple Salad

A refreshing and crunchy salad made with crisp cucumbers and tart apples, dressed with a tangy vinaigrette. Perfect for warm weather and versatile for various occasions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 medium English cucumbers, thinly sliced
  • 2 medium crisp apples (Honeycrisp or Granny Smith), thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Wash and dry your cucumbers and apples thoroughly. Thinly slice the cucumbers into rounds about 1/8-inch thick.
  2. Core the apples and slice them thinly, similar thickness to the cucumbers. Leave the skin on for extra color and nutrients. Place the cucumber and apple slices in a large mixing bowl.
  3. Thinly slice the red onion. If raw onion is too sharp, soak the slices in cold water for 10 minutes, then drain. Add the onion to the bowl with the cucumbers and apples.
  4. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until smooth.
  5. Pour the dressing over the cucumber and apple mixture. Add the fresh dill. Toss everything together gently but thoroughly.
  6. Let the Cucumber Apple Salad sit for at least 10 minutes before serving to allow the flavors to meld.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. For meal prep, keep the dressing separate until ready to serve.