This crunchy apple cucumber salad is a refreshing, delicious side dish that's incredibly easy to make. Combining crisp apples, cool cucumbers, and crunchy walnuts, all tossed in a simple maple lemon olive oil dressing, this vegan and gluten-free recipe pairs perfectly with any meal.
2tablespoonslemon juicefreshly squeezed, add more to taste
1tablespoonpure maple syrup
1teaspoonolive oilextra virgin
¼teaspoonsalt
Instructions
In a small bowl mix the dressing ingredients.
2 tablespoons lemon juice, 1 tablespoon pure maple syrup, 1 teaspoon olive oil, ¼ teaspoon salt
Rinse well, dice cucumbers and apples. You can leave the skin on, or peel them if you prefer.
Add cucumbers, apples, and walnuts to a bowl. Pour the dressing over and toss gently. Enjoy!
2 apples, 2 English cucumbers, ¼ cup walnuts
Notes
This salad is best enjoyed right away because the apples can brown quickly.
To prep ahead, make the dressing in advance and dice the cucumbers and apples just before serving to keep everything fresh and crisp.
Use apples you love—red apples are sweet, green ones are tart, or mix both for balance. Crisp, firm varieties like Ambrosia, Granny Smith, or Honeycrisp work best.
Dice and toss apples in the dressing right before serving to prevent browning.
Toast walnuts in a dry pan over medium heat for 3-5 minutes until golden and fragrant. Stay nearby to avoid burning.
Chill apples and cucumbers in the fridge for a refreshing salad.
Add more maple syrup for sweetness or lemon for extra tartness to suit your taste.