Cucumber Salad Recipe

Linda Johnson Larsen
Linda Larsen

Ingredients for Cucumber Salad Recipe

  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • Pinch salt
  • 2 tablespoons chopped fresh mint
  • 2 unwaxed cucumbers
  • 1/2 ripe honeydew melon

Instructions

  1. In a medium bowl, combine the lemon juice, olive oil, honey, and salt and mix with a wire whisk until blended.
  2. Stir in the chopped fresh mint.
  3. Rinse and dry the cucumbers. Peel the entire cucumbers, or peel several lengthwise strips for a pretty edge on each slice.
  4. Slice the cucumbers into 1/8" slices and add to the bowl with the dressing.
  5. Cut the melon half into fourths lengthwise and remove the peel.
  6. Slice the melon into thin pieces and then slice each piece into fourths. Add to the dressing.
  7. Toss the cucumbers and melon in the dressing gently with your hands.
  8. Serve immediately, or cover and refrigerate for a few hours before serving. Store the salad covered in the refrigerator up to 3 days.

Serves 6

Tips and Variations

Switch things up by following these tips.

  • Some cucumbers are sold with a waxy coating that can be unpleasant to eat. The wax is edible, however. If you can only find waxed cucumbers, just remove all the peel.
  • English cucumbers can be substituted for regular cucumbers. The English variety has fewer seeds, which can be bitter.
  • Chopped celery is a nice addition to this cool green salad.
  • Other herbs can be substituted for the mint. Try chopped fresh dill or basil for a different taste.
  • If you can't find fresh mint, you can use 1/4 teaspoon dried mint leaves. Rub the dried mint between your fingers briefly to release the aroma.
Cucumber Salad Recipe