Recipes » Salads » Cucumber Salad
T. Colin Campbell Center for Nutrition Studies

Cucumber Salad

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
I love mini cucumbers! They contain less water and are quite crunchy.
Prep: 10 mins Total: 10 mins Yield: 2 servings
Gluten Free Nut Free Raw Soy Free

Ingredients

Ingredients

  • 2 cups mini cucumbers, sliced
  • 1 small red onion, finely sliced
  • ½ Tbsp sweetener of your choice
  • A pinch of sea salt (optional)
  • Freshly ground black pepper
  • A squeeze of lemon juice
  • A pinch dried mint
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. In a bowl combine all ingredients and mix well. Serve immediately.

You Might Also Like

“Cream” of Broccoli Soup

Creamy Thai Peanut Sauce

Autumn Split Pea Soup

Autumn Harvest Plant-Based Shepherd’s Pie

Vegan Meatloaf

Plant-Based Cornbread Stuffing

Mexicrema Dressing

Poblano Pepper Stuffed With Huitlacoche

Mixed Mushroom Bourguignon

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate
Powered by eCornell
  • 100% online, learn at your own pace
  • Instructor led format
  • No prerequisites
  • Continuing education credits
Enroll today