Cucumber Apple Salad

apple cucumber salad assembled in a bowl with two forks and napkin on the side.

5 from 9 votes

Cucumber apple salad is refreshing and tangy, with crisp apples, crunchy cucumber, and a lemon vinaigrette. This dairy-free salad can be assembled in 10 minutes and is a great option to bring to your next potluck or bbq.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: American

Diet: Vegan, Vegetarian

Servings: side servings

Calories: 71kcal

Author: MaryAnne

Ingredients

2 crisp red apples
1 medium cucumber
1 Tablespoon maple syrup
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
salt and pepper to taste

Instructions

Thinly slice the apples and cucumber and place in a medium-sized bowl.
In a small bowl, whisk together the maple syrup, apple cider vinegar, and lemon juice.
Pour the dressing over the sliced apples and cucumber and stir gently using a rubber spatula, until the salad is well coated. Season to taste with salt and pepper. Serve immediately or store in the refrigerator until ready to serve.

Notes

Storage: Place apple and cucumber salad in an airtight container and store in the refrigerator for up to 3 days.

Serve chilled or at room temperature.

Make in advance: Make salad up to 24 hours ahead of time and store in the fridge until ready to serve.

Use a mandolin to get paper-thin slices of apple and cucumber (not necessary - it's more for aesthetics).

Leave the skin on. There's no need to peel your apples or cucumber before slicing them. In fact, it's more nutritious (and higher in fiber) to leave the skin on produce.

Nutrition