This Cucumber Salad recipe is cool and refreshing with a nice spicy bite from the vinegar, radishes and red onions. My Cucumber Salad is as bright and pretty as it is healthy and delicious, it is perfect as a side salad with grilled chicken or fish, and best of all it’s quick and easy to make.
It only the beginning of June and it’s over 100F (38C) so I’m not turning on the oven for any reason. So, last night we fired up the charcoal grill and grilled some Skewered Argentinian Spiced Chicken with a Chimichurri Sauce and this light, cool and refreshing Cucumber Salad recipe was the perfect accompaniment. I’ll post the Skewered Argentinian Spiced Chicken with a Chimichurri Sauce recipe in a couple of days, you’ll love it.
Here’s my Cucumber Salad recipe:
- 2 Cucumbers, cut into quarters, about ½ inch pieces
- ½ Red Onion sliced thinly
- 3 Radishes shaved
- 1 Lemon, Zest, and Juice
- ¼ Cup White Wine Vinegar
- ¼ Cup Fresh Dill or Parsley, chopped
- 2 Teaspoons Sugar
- 1 Teaspoon Salt
-Remove the zest from one lemon, then juice lemon
-Place vinegar, lemon zest, lemon juice, sugar, and salt in a bowl, stir to dissolve salt and sugar
-Slice onion into thin pieces
-Cut cucumbers into quarters, lengthways, dice into ½ inch pieces
-Chop dill (or parsley) and add ¼ cup to cucumbers and mix, if you want more you can always add it after.
-Refrigerate for around 30 minutes, serve cool.