Try this refreshing cucumber salad recipe the next time you’re craving a light, crisp salad with a twist.
Every year, my garden produces an abundance of cucumbers, and I really try to take advantage of that bounty. I love preserving them, using them in fresh and crispy cucumber sandwiches, and even eating them straight from the vine. In fact, there’s not really any way that I don’t love cucumbers; they’re the perfect summertime delight.
One of my favorite ways to enjoy a cucumber, however, is to toss it into a fresh salad. Typically, my salads consist of a large serving of greens, a variety of vegetables and herbs that are in season, and hunks of avocado, tomato, and cucumber. Sometimes I keep it simpler, but mostly this is my go-to salad. It’s crisp, filling, and nutritious. Yet there are times when I like to veer from my traditional salad and go in a different direction altogether.
This spiralized cucumber salad is a fun (and unexpected!) way to use up any cucumbers. It’s incredibly tasty. You’ll use fresh herbs, some strawberries, and some greens. This gets mixed with some cucumbers and onions before being tossed with the freshest, tangiest strawberry vinaigrette. Your taste buds are about to sing!
Is This Spiralized Cucumber Salad With Chia Seed-Strawberry Vinaigrette Healthy?
Yes, this cucumber salad can be a healthy addition to your diet. For starters, it’s loaded with antioxidants thanks to the abundance of greens, herbs, and fruits in both the salad and vinaigrette. What’s more, the dressing contains chia seeds, which are high in both fiber and omega-3 fatty acids, among other notable healthy micro and macro nutrients. While there is some sugar (in the form of agave syrup), this can be left out if you’d prefer. The dressing will be slightly tangier, but it’ll still be delightful.
Why You Will Love This Recipe
It’s light. It’s fresh. It’s unexpected. These reasons, plus more, all make this a solid contender for a new favorite salad to add to your repertoire. I’m not typically a fan of berries in a salad, but the addition here really balances out the tangier flavors of the vinaigrette as well as the slight spice of the freshly sliced purple onions. But the real reason why I keep coming back to this recipe is because of the addition of mint and cilantro. Combining these two herbs together results in an herbaceous blend that’s both invigorating and sweet. In fact, because of this recipe, I’ve started using cilantro and mint together in other dishes (I like to make my own marinades, and mint and cilantro provide unparalleled flavor!). The flavor is unexpected, bright, and absolutely delicious. I’ve also used this vinaigrette with other salads as well.
How Do I Store Leftovers?
This salad is best served fresh. However, if you do have leftovers that you want to keep, we recommend storing the dressing and salad separately in their own airtight containers. If properly stored, a salad will last in the fridge for up to 2 days. However, the greens tend to wilt, and the fruits and veggies in this salad will become slightly mushy.
Serving Suggestions
This refreshing salad complements heavier meat dishes well. I love it served alongside our Keto Steak With Garlic Butter Mushrooms. I’ve also enjoyed it with Air-Fryer Fish, and when I add bits of chicken breast, it becomes a wonderful meal to enjoy at lunch.
Ingredients
For The Vinaigrette:
- 3 tablespoons raw apple cider vinegar
- 2 tablespoons fresh lime juice about 1 large lime
- 1 tablespoon + 1 teaspoon fresh lime zest, firmly packed about 1 large lime
- 1/2 teaspoon salt
- Pinch of pepper
- 2 tablespoons light agave syrup
- 2/3 cup roughly chopped fresh strawberries, loosely packed 90 grams
- 1 tablespoon red onion chopped
- 1/3 cup olive oil extra virgin
- 1/2 tablespoon chia seeds
For The Salad:
- 2 large cucumbers
- 4 cups spinach firmly packed
- 1 1/3 cups fresh strawberries sliced
- 3/4 cup red onion thinly sliced
- 2 tablespoons fresh mint minced
- 1/2 cup cilantro roughly chopped
Instructions
- In a food processor, combine the apple cider vinegar, fresh lime juice, lime zest, salt, pepper, agave syrup, strawberries, and red onion until smooth, and the berries and onion are broken down.
- With the food processor running, stream in the olive oil until well combined, the dressing lightens in color, and is thick and creamy. Transfer to a bowl and stir in the chia seeds.
- Using the 3mm-blade on your spiralizer, spiralize the cucumbers until they turn into thin noodles. Gentle squeeze out the excess moisture and divide the noodles between 4 bowls.
- Divide the spinach, strawberries, sliced red onion, mint, and cilantro between the bowls, followed by the salad dressing. (You should have ended up with 1 cup of dressing, so 1/4 cup of dressing per serving).
- Toss until evenly coated and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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