Light cucumber salad

Cookinero 17 Nov 2025

Light cucumber salad is a great addition to any meal. The dish includes walnuts and fresh vegetables, which contain vitamins and microelements that are vital for the body. The recipe is very easy to prepare, tasty and healthy at the same time.

How to cook Light cucumber salad

Step 1

Light cucumber salad

Chop the red onion.

Step 2

Light cucumber salad

Cut the cucumber into thin slices.

Step 3

Light cucumber salad

Chop the walnuts.

Step 4

Light cucumber salad

Combine all ingredients.

Step 5

Light cucumber salad

Dress the salad with oil and balsamic vinegar and toss.

Step 6

Light cucumber salad

Serve the salad with fresh herbs.

Light cucumber salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can prepare it a few hours in advance. However, for the best texture, add the dressing just before serving to keep the cucumber crisp.
If you're allergic or out of walnuts, you can substitute them with sunflower seeds, pumpkin seeds, or even toasted almonds for a similar crunch. Just be sure they're unsalted to control the sodium.
Yes, absolutely! This recipe is naturally vegan as it uses oil and vinegar for the dressing, rather than a dairy-based dressing. Just double-check your balsamic vinegar is vegan, as some very cheap brands might contain traces of animal products.
Store any leftovers in an airtight container in the refrigerator. It's best enjoyed within 24 hours as the cucumber will start to release water and the salad can become soggy.
Absolutely! Grilled chicken breast, chickpeas, canned tuna (drained well), or even some crumbled feta cheese would be excellent additions to turn this into a more substantial main course salad.
Yes, you can. While balsamic gives a nice sweetness, red wine vinegar or even a squeeze of lemon juice would work well. The flavor will be a bit different but still delicious. Start with a little less and adjust to taste.
No, I wouldn't recommend it. Cucumbers have a very high water content and freezing will completely destroy their texture, turning them into a mushy, watery mess when thawed. This salad is best served fresh.

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