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Fresh Cucumber Ribbon Salad Easy Recipe with Zesty Lemon Vinaigrette

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A crisp and refreshing cucumber ribbon salad tossed with a bright, zesty lemon vinaigrette. Perfect for a light, fuss-free summer side or snack.

Ingredients

Scale
  • 2 large English cucumbers
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons thinly sliced red onion (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Rinse the cucumbers thoroughly. Using a vegetable peeler, peel long, thin ribbons down the length of each cucumber, rotating as you go until you reach the seeds. Discard or save the seedy core.
  2. If using, thinly slice about 2 tablespoons of red onion. Rinse in cold water and drain to soften the bite if desired.
  3. In a small bowl or jar, combine olive oil, lemon juice, honey, minced garlic, and Dijon mustard. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste.
  4. In a large mixing bowl, gently toss the cucumber ribbons with chopped dill and red onion slices. Pour the lemon vinaigrette over the salad and toss gently to coat evenly without breaking the ribbons.
  5. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Let the salad rest for 5–10 minutes at room temperature to meld flavors. Serve within 30 minutes for best texture.

Notes

If the salad looks watery after resting, gently drain excess liquid before serving to keep ribbons crisp. Use English cucumbers for best texture. The vinaigrette can be emulsified by whisking slowly. Serve within 30 minutes for best texture. Leftovers can be refrigerated up to 24 hours but may become watery.

Nutrition

Keywords: cucumber salad, lemon vinaigrette, fresh salad, summer salad, easy salad recipe, healthy salad, cucumber ribbons

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