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Recipe: cucumber and green onion salad

Healthy summer salad recipe: cucumber vinegar green onion saladSummer dishes are all about being quick and no-fuss. If they don’t require an oven, all the better. That’s why I love simple summer salads like potato salad and chickpea salad. But sometimes you want something really refreshing and super light. That’s where the wonderful cucumber comes into play. We just talked about the benefits of cucumber in our fruit spotlight last week. From hydration to fiber to being super low in calories, you just can’t beat it. If you’re looking for ways to eat more cucumbers, here’s a simple recipe you can make in minutes.

Cucumber and green onion salad


  • 2 large cucumbers, any variety will work
  • 1 bunch of green onions, sliced, green portion only
  • 2 tablespoons garlic, finely minced
  • ¼ cup white vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon of salt
  • 1 teaspoon black pepper
  • ½-1 tablespoon sugar, if the liquid is too acidic, add a little more but note that as the salad sits, more water will be pulled out of the cucumbers to dilute the vinegar


  1. Peel the cucumbers and slice as thinly as you can, the thinner the better. A mandolin is a great tool if you have one.
  2. Place cucumbers in a large bowl.
  3. Slice green onion thinly and add to the cucumbers. I prefer to only use the green part of the onion in this salad but feel free to use the white portion if you’d like as well.
  4. Next mix in garlic, vinegar, olive oil, salt, black pepper and sugar.
  5. Stir well.
  6. Chill salad in the fridge for at least 15 minutes. The longer the salad sits the more the flavors meld together. It also gives the salt the chance to pull the water out of the cucumbers creating more vinaigrette.

This is a great salad to make ahead of a picnic or BBQ. But I have been known to eat it straight from the bowl standing in the kitchen.

Written bLisa Chase / Photo by Bianca Strzelczyk

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