Fresh 3-Ingredient Lemon Vinaigrette Cucumber Salad
A quick, refreshing, and easy cucumber salad with a bright lemon vinaigrette, perfect for summer and ready in under 10 minutes.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- Juice of 1 large lemon (about 3 tablespoons)
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt (optional)
- Freshly cracked black pepper to taste (optional)
Instructions
- Wash and dry 2 medium cucumbers. Slice them thinly—about 1/8 inch (3 mm) thick. Peel if desired.
- Roll the lemon on the counter to soften it, then cut in half and squeeze out approximately 3 tablespoons (45 ml) of fresh juice using a juicer or your hands, avoiding seeds.
- In a medium bowl, whisk together the lemon juice and 2 tablespoons (30 ml) of extra virgin olive oil until well combined. Add a pinch of sea salt and freshly cracked black pepper to taste.
- Add the sliced cucumbers to the bowl with the vinaigrette. Toss gently but thoroughly to coat every slice.
- Let the salad sit at room temperature for 10-15 minutes before serving to enhance flavor. Drain excess liquid if needed.
Notes
Use fresh lemon juice for best flavor; bottled lemon juice dulls the taste. Letting the salad rest for 10-15 minutes enhances flavor. Drain excess liquid after resting to avoid sogginess. Prepare just before serving or up to an hour ahead. Store leftovers in an airtight container in the fridge for up to 1 day.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 75
- Sugar: 2
- Sodium: 10
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, lemon vinaigrette, easy summer salad, 3-ingredient salad, quick salad, healthy side dish, vegan salad, gluten-free salad