What the heck is this?
Okay, so you’re looking for something that’s fresh, crunchy, and doesn’t require you to turn on a single burner? Meet your new obsession: Cucumber Apple Salad Delight. This isn’t your grandma’s boring cucumber salad (sorry, grandma). We’re talking crisp cucumbers, sweet-tart apples, a hint of red onion for bite, and a creamy-tangy dressing that makes everything sing. It’s like summer decided to crash into fall and they became best friends. Plus, it takes literally 15 minutes to throw together, and somehow tastes even better the next day. Yeah, we’re talking about a salad that actually improves with time – what kind of magic is that?
Why You’ll Love This Recipe
- Zero cooking required – your stove can take a well-deserved break
- Ridiculously refreshing – like drinking water, but way more fun
- Sweet meets savory perfection that hits all the right notes
- Stays crispy for days (if it lasts that long)
- Works as a side, snack, or light lunch – it’s that versatile
- Kid-approved – even the veggie skeptics will be reaching for seconds
The Good Stuff You’ll Need
For the Salad Base:
- 3 large English cucumbers, diced (or 4-5 regular cucumbers, peeled and seeded)
- 2 Honeycrisp or Gala apples, cored and diced
- 1/4 red onion, finely diced (don’t skip this – it’s the secret weapon)
- 1/4 cup fresh parsley or dill, chopped
- 2 tbsp fresh chives, chopped
For the Creamy Dressing:
- 1/2 cup Greek yogurt (the thick, creamy kind)
- 2 tbsp mayonnaise (trust the process)
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and freshly cracked pepper to taste
- Optional: 1 tbsp poppy seeds for extra crunch
Let’s Do This
Step 1: Prep Like a Pro
Wash and dice your cucumbers into bite-sized pieces. If using regular cucumbers, peel them and scoop out the watery seeds – we want crunch, not mush.
Core and dice your apples (leave the skin on – it’s where the good stuff lives). Toss them with a tiny splash of lemon juice if you’re not serving immediately.
Step 2: The Supporting Cast
Finely dice that red onion. Yes, it might make you cry a little, but it’s worth it for the flavor punch it brings.
Chop your herbs nice and fine – we want them in every bite, not just sitting on top looking pretty.
Step 3: Dressing Magic
In a small bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, honey, and Dijon until smooth and creamy.
Season with salt and pepper, then taste and adjust. Need more tang? Add a splash more vinegar. Want it sweeter? Drop in another half teaspoon of honey.
Step 4: Bring It All Together
Toss all your prepped veggies and herbs in a large bowl.
Pour that gorgeous dressing over everything and mix gently but thoroughly. You want every piece coated in that creamy goodness.
Let it chill in the fridge for at least 30 minutes before serving – this is when the flavors really start to party together.
Serving Suggestions
Perfect alongside grilled chicken, fish, or pork chops. It cuts through rich foods like nobody’s business.
Scoop it into lettuce cups for a low-carb lunch that actually fills you up.
Serve it at your next BBQ and watch people ask for the recipe (then act mysterious about your “secret ingredient” – the red onion).
Switch It Up
Go Nuts: Add some toasted walnuts or pecans for extra crunch and richness.
Cheese Please: Crumbled feta or goat cheese takes this from side dish to main event.
Spice It Up: A pinch of red pepper flakes or a diced jalapeño for those who like a little heat.
Herb Garden: Try fresh mint instead of parsley for a completely different vibe.
Berry Good: Toss in some dried cranberries or fresh grapes for extra sweetness.
Make-Ahead Tips
This salad is actually better after it sits for a few hours – the flavors meld and get all cozy together.
You can prep everything except the dressing up to a day ahead. Just toss with dressing an hour before serving.
Keeps beautifully in the fridge for 3-4 days, though it’s usually gone way before then.
Questions People Actually Ask
Q: Do I have to peel the cucumbers? A: English cucumbers? Nah, the skin is thin and adds color. Regular cucumbers? Yeah, peel those bad boys – the skin can be tough and bitter.
Q: What if I don’t like red onion? A: Try green onions or shallots instead. But seriously, give the red onion a chance – it mellows out beautifully in the dressing.
Q: Can I make this dairy-free? A: Absolutely! Swap the Greek yogurt for a thick cashew cream or use all mayo instead of the yogurt-mayo combo.
Q: Why are my apples turning brown? A: Toss them with a little lemon juice right after dicing, or wait to add them until just before serving.
Q: Can I use regular cucumber instead of English? A: Yes, but peel them and scoop out the seeds with a spoon – they’re way more watery than English cucumbers.
Print
Cucumber Apple Salad Delight: The Crispy, Crunchy Side That Steals the Show
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
Description
Okay, so you’re looking for something that’s fresh, crunchy, and doesn’t require you to turn on a single burner? Meet your new obsession: Cucumber Apple Salad Delight. This isn’t your grandma’s boring cucumber salad (sorry, grandma). We’re talking crisp cucumbers, sweet-tart apples, a hint of red onion for bite, and a creamy-tangy dressing that makes everything sing. It’s like summer decided to crash into fall and they became best friends. Plus, it takes literally 15 minutes to throw together, and somehow tastes even better the next day. Yeah, we’re talking about a salad that actually improves with time – what kind of magic is that?
Ingredients
For the Salad Base:
- 3 large English cucumbers, diced (or 4–5 regular cucumbers, peeled and seeded)
- 2 Honeycrisp or Gala apples, cored and diced
- 1/4 red onion, finely diced (don’t skip this – it’s the secret weapon)
- 1/4 cup fresh parsley or dill, chopped
- 2 tbsp fresh chives, chopped
For the Creamy Dressing:
- 1/2 cup Greek yogurt (the thick, creamy kind)
- 2 tbsp mayonnaise (trust the process)
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and freshly cracked pepper to taste
- Optional: 1 tbsp poppy seeds for extra crunch
Instructions
Wash and dice your cucumbers into bite-sized pieces. If using regular cucumbers, peel them and scoop out the watery seeds – we want crunch, not mush.
Core and dice your apples (leave the skin on – it’s where the good stuff lives). Toss them with a tiny splash of lemon juice if you’re not serving immediately.
Finely dice that red onion. Yes, it might make you cry a little, but it’s worth it for the flavor punch it brings.
Chop your herbs nice and fine – we want them in every bite, not just sitting on top looking pretty.
In a small bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, honey, and Dijon until smooth and creamy.
Season with salt and pepper, then taste and adjust. Need more tang? Add a splash more vinegar. Want it sweeter? Drop in another half teaspoon of honey.
Toss all your prepped veggies and herbs in a large bowl.
Pour that gorgeous dressing over everything and mix gently but thoroughly. You want every piece coated in that creamy goodness.
Let it chill in the fridge for at least 30 minutes before serving – this is when the flavors really start to party together.
Notes
Perfect alongside grilled chicken, fish, or pork chops. It cuts through rich foods like nobody’s business.
Scoop it into lettuce cups for a low-carb lunch that actually fills you up.
Serve it at your next BBQ and watch people ask for the recipe (then act mysterious about your “secret ingredient” – the red onion).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~85 kcal
- Fat: ~4g
- Carbohydrates: ~11g
- Protein: ~3g