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    Home » Salads

    Lemon Cucumber Salad

    Aug 28, 2012 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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    Lemon Cucumber Salad - Andrea Meyers

    My boys don’t agree on many things, including food. Two like tomatoes, one doesn’t. Two like corn, one doesn’t. Two like carrots, one doesn’t. Two like melted cheese, one doesn’t. (I don’t get that one at all.) But one thing they all agree on is cucumbers. They’ll eat them sliced with lunch or dinner, plain or salted, pickled, or in a salad. They are so juicy and refreshing that I will eat one whole with a little bit of salt for a snack, and eating a bowl full of cucumber slices is my idea of a great lunch.

    My whole family gobbled up this lemon cucumber salad I found in the Cooking Light Big Book of Salads. With the cucumbers, peppers, Vidalia onion, parsley, and a lemon vinaigrette, it’s flavorful and very easy to whip up for lunch or dinner. The original recipe calls for radishes, but since we didn’t have any I thinly sliced some Vidalia onion instead, and we thought the combination tasted very good.

    Lemon Cucumber Salad - Andrea Meyers
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    Lemon Cucumber Salad

    Adapted from Cooking Light Big Book of Salads
    Prep Time10 mins
    Total Time10 mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: cucumbers, lemon, onions, peppers
    Servings: 8 servings
    Calories: 37kcal
    Author: Andrea Meyers

    Equipment

    • small bowl
    • medium bowl

    Ingredients

    Vinaigrette

    • 1 teaspoon freshly grated lemon rind
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 1½ teaspoons white wine vinegar
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper

    Salad

    • 2 English cucumbers (thinly sliced)
    • 1 red bell pepper (finely chopped)
    • ¼ Vidalia onion (cut in half and thinly sliced)
    • ¼ cup chopped fresh flat-leaf parsley
    US Customary - Metric

    Preparation

    • In the small bowl, whisk together the lemon rind, lemon juice, olive oil, vinegar, sea salt and black pepper.
    • In the medium bowl, stir the cucumbers, bell pepper, onion, and parsley. Drizzle the vinaigrette over the salad and toss to combine. Serve chilled or at room temperature.

    Nutrition

    Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    More Cucumber Salad Recipes from Other Blogs

    • Food Blogga - Watermelon Radish and Armenian Cucumber Salad
    • Kalyn’s Kitchen - Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herb

    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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    Reader Interactions

    Comments

    1. Aggie says

      August 28, 2012 at 8:56 pm

      I can totally relate! My kids aren't always on the same food page either, can be challenging. But, they love cucumbers! Sliced with a sprinkle of salt. I've actualyy just started putting some in their lunch boxes too. This salad looks so good & refreshing!

      Reply
      • Andrea says

        September 03, 2012 at 11:50 am

        Thanks Aggie! I think most families deal with the same thing, I'm just glad there are at least one or two things my boys agree on. 🙂

        Reply

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