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–+ servings
Cucumber Zucchini Salad

Cucumber Zucchini Salad That Refreshes Your Summer Days

Cucumber Zucchini Salad is a refreshing, gluten-free side dish that's perfect for summer dining.
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Salads
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups English Cucumbers select firm ones for best texture
  • 1.5 cups Zucchini slice uniformly for even bites
  • 1 cup Onion thinly sliced; sweet or red onions preferred
For the Dressing
  • 1 tablespoon Salt
  • 0.25 cups Apple Cider Vinegar can substitute with red wine vinegar
  • 1 tablespoon Granulated Sugar optional for a sugar-free version
  • 1 pinch Red Pepper Flakes adjust to taste

Equipment

  • Cutting board
  • sharp knife
  • Mandoline
  • Mixing bowl
  • Colander
  • whisk

Method
 

Preparation
  1. Thinly slice the cucumbers and zucchini to a uniform thickness of about ⅛ inch. Place in a large mixing bowl and add the sliced onion.
  2. Sprinkle salt over the vegetables and toss to coat. Let sit for 30 minutes to draw out moisture.
  3. Drain the vegetable mixture in a colander for 5 minutes to remove excess liquid.
  4. In a separate bowl, whisk together apple cider vinegar, granulated sugar, and red pepper flakes until sugar dissolves.
  5. Return drained vegetables to the mixing bowl and pour dressing over. Toss to coat evenly.
  6. Cover and refrigerate the salad for at least 30 minutes before serving to meld flavors.
  7. Prior to serving, give the salad a gentle toss. Enjoy chilled as a refreshing side or light meal.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 12gProtein: 2gFat: 3gSodium: 500mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

This salad is best enjoyed fresh but can be stored in an airtight container for up to 24 hours. For meal prep, slice veggies but combine with dressing just before serving for optimal freshness.

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