Lemon Cucumber Salad

Oh how I love grilling season! This week I passed off main meat duties to Hubster and made two new side dishes. The sweet potato Cajun fries won’t be making an appearance again, but this bright salad is going immediately into permanent rotation. It will be the star side at your next barbecue, but be sure you make extra. This recipe is slimmed down for two people and you won’t have any left over. I would quadruple the recipe for a get together.


Lemon Cucumber Salad
Adapted from Cooking Light’s Lemony Cucumber Salad

1 lemon
1 Tbsp olive oil
1 1/2 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 cup thinly sliced radishes
1/4 cup finely chopped orange bell pepper
2 Tbsp chopped flat-leaf parsley
1 cucumber, peeled, seeds removed and sliced

Zest lemon to get about 1 tsp of rind. Add rind to mixing bowl. Juice lemon to get about 2 Tbsp lemon juice (about 1/2 of the lemon should do). Add lemon juice, olive oil, vinegar, salt and pepper to bowl. Chop vegetables and parsely as directed above and add to bowl. Stir to combine.

Note: The original recipe calls for an English cucumber, which doesn’t require seeding or peeling. Feel free to go that route if you so choose.

Brit Tucker Stewart - June 24, 2011 - 3:22 pm

Definitely making this salad this weekend. Gracias ;)

Alli Brose - June 24, 2011 - 5:19 pm

It must be fate that I found this today! I love unfussy salads dressed in little but good olive oil and citrus. Plus having all the ingredients on hand already makes this a no-brainer…I have an English cucumber that has been camped out in my fridge for the past few days because every time I open the door I feel conflicted about what to do with it. This salad will be tagging along in the picnic basket with us tonight!

hhawes - June 27, 2011 - 1:54 pm

Nice! Sounds like it was definitely fate!

Your email is never published or shared. Required fields are marked *



There was an error submitting your comment. Please try again.