We had an abundance of cucumbers in a recent CSA delivery and instead of pickling them all I started to look for ways to use them in creative salads like this recipe for Cucumber Salad with Chili Lime Dressing.
What You’ll Love About This Cucumber Salad
A fresh cucumber salad is one of my favorite ways to enjoy this botanical fruit when temperatures start to rise. I love having this on hand of a batch of easy salad recipes that can be ready in just minutes. It’s the perfect salad for al fresco dining for a simple side dish served alongside your favorite protein like grilled chicken breast, pork chops, or marinated tofu.
Ingredients for this Quick and Easy Cucumber Salad
This easy side dish is comprised of simple ingredients. Here’s what we’ll need to make it:
- 1 Large Cucumber: We’re using the crisp cucumbers from our CSA box though you can also use any crunchy cucumbers you find at the grocery store or your local farmer’s market. Or, if you’ve got fresh garden cucumbers those will work beautifully here too. We’ll cut cucumber slices thin into half moons to make the perfect bite. You can use a mandoline slicer or a sharp knife.
- Seasonal Greens and Herbs: We’re using spring onion, fresh mint and fava greens in what I think is the best cucumber salad recipe. We’re keeping this simple recipe seaonal by using the various springtime greens we have on hand. Spring onion, mint and the fava greens are a great addition here. You can also use spinach, parsley, and carrot tops too.
- 2 to 3 kumquats thinly sliced and seeds removed: I love the bright and tart flavor of the kumquats in this easy recipe. It is a beautiful addition to this simple cucumber salad and packs a punch of flavor.
- 1/4 cup chopped fresh herbs for garnish: You can use other fresh herbs that you like but I find a mix of parsley and cilantro are perfect in this fresh side dish.
- Crumbled queso fresco or cotija for topping
For a bright and citrus based dressing, we’re whisking up olive oil with lime juice and chili seasoning for a delicious kick that pairs well here. You can also use fresh lemon juice. For a tangy vinegar dressing you can also use white wine vinegar.
How to Prep This Cucumber Salad
This full recipe for an easy refrigerator cucumber salad is ready in no more than 15-30 minutes. Here’s how we prep it:
- First, using a mandoline slicer or a sharp knife, slice cucumber into half moon slices. Place the cucumber slices into a large salad bowl.
- Roughly chop greens and herbs. Add to the bowl with the sliced cucumbers. Thinly slice kumquats and remove any seeds. Add the fruit to the bowl with the greens and thin slices of cucumber.
- Next, in a 16 ounce cup or mason jar with a wide mouth, add all dressing ingredients. Using an immersion blender, blend until smooth. Alternatively, ingredients for the dressing can be placed in a blender or food processor and blended until smooth.
- Pour half the dressing over the salad bowl and gently toss to combine. Garnish with chopped fresh cilantro and/or parsley and some of the crumbled queso fresco or cotija. Pour remaining dressing over the salad and serve.
Storing Tips & FAQ
Once made, this salad made with whole cucumbers and fresh ingredients will store well in the refrigerator for up to 3-4 days. It’s the perfect summer side dish for all your outdoor grilling. Store any leftover salad in an airtight container.
This cucumber salad is just one of many healthy recipes you can make and there are different variations to try. Here are a few of my three favorite combinations for a simple cucumber salad:
For a different salad dressing, make a creamy dressing using either plain Greek yogurt or kefir. Mix with a bunch of chopped fresh herbs, a white vinegar mixture and it’s a delicious idea for an easy creamy cucumber salad recipe.
Use a mix of rice vinegar and soy sauce to marinate thinly sliced persian cucumbers for a fun spin on the classic salad at famed Din Tai Fung (one of my favorites!).
Slice any type of cucumbers and toss with marinated red onion slices, kalamata olives, crumbled feta, and halved cherry tomatoes for a yummy cucumber tomato salad with a classic vinaigrette.
More Spring Dishes to Love
In a season where we crave light and bright fresh flavors, here are a few more recipes to try:
- Roast Carrot Tart in Puff Pastry
- Charred Corn Salad with Lime Cotija Dressing
- Watermelon Salad with Chili Lime Dressing
Cucumber Salad with Chili Lime Dressing
Equipment
- 1 immersion blender standard blender or food processor works just as well
Ingredients
Cucumber Salad
- 1 large cucumber sliced thin into half moons
- 2 small spring onion ends trimmed and sliced thin
- 1/2 cup mint leaves packed
- 2 cups fava greens packed (could also use spinach or other dark leafy green)
- 2 to 3 kumquats thinly sliced and seeds removed
- 1/4 cup chopped fresh herbs for garnish e.g., parsley and/or cilantro
- Crumbled queso fresco or cotija for topping
Chili Lime Dressing
- 2 teaspoons Chili lime seasoning/tajin
- 2 tablespoons lime juice
- 1 tablespoon raw local honey or agave
- 1/4 cup extra virgin Olive oil
- 1/2 teaspoon kosher salt
- 1 small shallot roughly diced
Instructions
- Using a mandolin or a sharp knife, slice cucumber into half moon slices. Place into a large salad bowl.
- Roughly chop greens and herbs. Add to the bowl with the cucumbers. Thinly slice kumquats and remove any seeds. Add the fruit to the bowl with the greens and cucumbers.
- In a 16 ounce cup or mason jar with a wide mouth, add all dressing ingredients. Using an immersion blender, blend until smooth. Alternatively, ingredients for the dressing can be placed in a blender or food processor and blended until smooth.
- Pour half the dressing over the salad bowl and gently toss to combine. Garnish with chopped fresh cilantro and/or parsley and some of the crumbled queso fresco or cotija. Pour remaining dressing over the salad and serve.
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