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