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Cucumber Celery Salad

A refreshing and vibrant salad made with crunchy cucumbers, crisp celery, and a bright herb vinaigrette, perfect for summer days and picnics.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad ingredients
  • 1 large English cucumber Can substitute with Persian cucumbers.
  • 3 stalks celery Can swap with bell peppers for color.
  • 1 Granny Smith apple Other tart apples like Honeycrisp can work.
  • 1/8 cup red onion (optional) Use shallots for milder taste.
Dressing ingredients
  • 1/4 cup extra virgin olive oil Avocado oil can be a great alternative.
  • 1/4 cup fresh dill, chopped Can substitute with parsley if necessary.
  • 1/4 cup fresh mint leaves, chopped Cilantro can offer a different twist.
  • 1 clove garlic, minced Omit for milder taste.
  • 2 tbsp apple cider vinegar Substitute with white wine vinegar for milder acidity.
  • Pinch salt Adjust according to your tolerance.

Method
 

Preparation
  1. Slice the cucumber in half lengthwise and scoop out the seeds. Dice the cucumber into rounds.
  2. Chop the celery into fine pieces, core and dice the apple, and slice the red onion if using.
Making the Dressing
  1. In a blender, combine the olive oil, apple cider vinegar, dill, mint, garlic, and salt to make a vibrant herb vinaigrette.
Assembling the Salad
  1. In a large bowl, mix the cucumber, celery, apple, and red onion.
  2. Drizzle with half of the dressing and toss well.
  3. Taste and adjust with additional dressing as necessary.

Notes

Chill the salad for 30 minutes before serving for enhanced flavors. Prepare the dressing ahead of time—it stays fresh for about a week in the fridge.