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Crunchy Cucumber, Carrot and Celery Salad


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  • Author: Amelia Sinclair
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A refreshing and crunchy salad made with cucumber, carrots, and celery, perfect for a light meal or side dish.


Ingredients

Scale
  • 1 large English cucumber, sliced into thin half-moons
  • 2 medium carrots, peeled and julienned or shredded
  • 2 celery stalks, thinly sliced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Optional: 1 teaspoon maple syrup or honey for subtle sweetness

Instructions

  1. In a large mixing bowl, combine the cucumber, carrots, celery, and red onion.
  2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, pepper, and optional sweetener until emulsified.
  3. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
  4. Sprinkle the chopped parsley on top and mix gently again.
  5. Let the salad sit for 5–10 minutes before serving to allow the flavors to meld.
  6. Serve chilled or at room temperature.

Notes

  • This salad is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
  • For a vegan option, ensure to omit the honey if used.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 50
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg