This versatile salad has a simple, fresh flavor that so delicious beside just about any meat, from poached fish to grilled lamb chops. It keeps very well so it’s still tasty as leftovers the next day. And it has a perfect flavor to bring to a barbecue!
Prep Time: 10 minutes
Cook Time: None
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Yields: 4 servings
Ingredients:
- 1½ large English cucumbers
- 1-2 tsp Salt
(for salting the cucumber) - 4 large green onions
- 2 Tbsp fresh cilantro, chopped
- ¼ cup fresh lemon juice (or use a good quality bottled Lemon Juice)
- ¼ cup Extra Virgin Olive Oil
- 1 tsp lemon zest
- 1/8 tsp fresh cracked Pepper (omit for AIP)
(for salting the cucumber)
)
(omit for AIP)1. Slice cucumber very finely (I like to use my Mandoline Slicer
set to 1/8” thick). Sprinkle liberally with salt and let sit in a colander in your sink for 1 hour.
2. Rinse cucumber thoroughly (taste a piece to make sure you’ve rinsed all the salt off). Let the cucumber slices drain on paper towels or a clean tea towel to dry completely.
3. Slice green onions. Finely chop cilantro. Finely zest lemon. Combine onions, cilantro, lemon juice, lemon zest, olive oil and cracked pepper and stir to combine.
4. Pour dressing over the cucumber, stir to incorporate and serve! You can refrigerate this salad for several hours up to overnight; simply give it a stir to redistribute the dressing before serving.
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Silly question why do we salt the cucumbers and then rinse it off?
There are no silly questions! It removes some of the water from the cucumbers, which changes the texture. It makes them a bit floppier and softer (in a good way!) and easier to eat in salad form. 🙂
I love that question! and your reply. I only use salt if there’s a good reason for it.
Made this tonight with 1/2 a zucchini and a summer squash – came out great, but a tad too lemony. Will reduce the lemon next time until it sits in the fridge for a bit, and then taste/add lemon juice if it needs it. Love using lemon instead of vinegar! Tastes so fresh! I was surprised how much water the salt drew out.
Too lemony for our family’s taste. So I added some Ranch to the dressing to tone it down. I also did not salt or drain the cukes beforehand since time did not allow. I like crunchy cucumbers. 🙂
Any suggestions for replacing cilantro? I’ve never liked the aftertaste of cilantro.
Parsley, chevril, tarragon, I think would all be good
Thanks for the quick response. I’ll give them a try.
I forgot to purchase lemon:( Substitute with lime?
Yes!
Made these tonight with lamb chops and it was delicious…I didn’t have cilantro so omitted that and used onion chives from the garden. Kids devoured them in 5 minutes…I’ll have to double the recipe next time. Thank you.
I soaked in salt as listed, and liked the taste it added. Didn’t like the thin texture of the cucumbers myself, but did like the combined flavors. Next time, will make it with thicker pieces. Thank you for posting such a fresh veggie dish!
Made this recipe tonight & it was fantastic!! I love how super simple it was and it goes very well with fish or beef. (My food finicky husband even enjoyed it!). Thank you!
Hello, I am making the cucumber salad right now, I love all these summer cool salads.!!!
Made this yesterday and enjoyed it thoroughly!!! having left overs today and I love it! Added some thin strips of Jicama and if you can do nightshades and like a little spice it was fantastic with some chopped up pickled jalapeño!
Just received your book and am so excited. I was diagnosed a week ago with an AI and though I’ve been Paleo “light” for years I’m really looking forward to feeling better and healing! Thank you!!!
I just had this for lunch today, and it was delicious! It is such a nice fresh, bright tasting salad. I love the way the cilantro and lemon brighten up the taste.
I ate half of it now, and kept the other half in a dish to bring to work in my lunch tomorrow.
Carb count??
Not a professional – but a ‘professional’ diabetic carb counter – this recipe is 0 carb. (You could get picky and count the 1/4 cup of lemon juice…)
I used 4 tbs of salt for two cukes. No amount of rinsing or soaking was able to remove the salt flavor. Not sure what I did wrong but this one went in the trash and won’t be repeated.
Sorry. Should have been 4 tsp not tbs
Can this recipe be frozen?
Thanks for posting the recipe but it was too much lemon for my taste. If I do it again, I probably wont add the zest and will reduce the amount of lemon juice.
I’m just a little confused…under your “what are nightshades” link (https://www.thePaleomom.com/2013/08/what-are-nightshades.html) you list pepinos as a nightshade and to avoid these under the AIP, but you are listing this recipe under AIP…pepino is cucumber in Spanish