This Apple Cucumber Salad recipe is a crisp, refreshing dish perfect for the end of summer or early fall. With a simple tangy vinaigrette and the natural sweetness of apples, it’s quick to make and full of flavor. Enjoy it as a light lunch or a tasty side!

cucumber apple salad with serving bowl.

Why You Need This Recipe

  • Refreshing with Seasonal Flavors: I’m in love with this Apple Cucumber Salad on warm days of summer or during the fall. It’s light and crisp from the cucumbers, apples, and onion.
  • Perfect for Meal Prep: With just 15 minutes of prep, this salad is simple to prepare. It also holds up really well if you want to meal prep it up to 4 days in advance.
  • Great for All Dietary Styles: This salad can be adapted to almost every dietary preference. Add feta cheese for tang or sliced avocado for healthy fats. Or, keep it low-fat with just a simple dressing.

Key Ingredients

ingredients for apple cucumber salad.
  • Cucumber is perfect as the base of this salad. It’s an inexpensive green vegetable that is hydrating and light. You can use English cucumber or Persian cucumbers.
  • Apples add natural sweetness, fiber, and crunch. I like to use Fuji apples, but you can use any variety of red apples like Pink Lady or Honeycrisp. Or, use green Granny Smith apples.
  • Cilantro adds flavor and a nice green color.
  • Red onion gives a savory flavor and contrast to the other ingredients.
  • Olive oil, honey, salt, and pepper make for a simple vinaigrette dressing. Easy peasy!

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Substitutes

  • This cucumber apple salad recipe is so versatile! You can swap out the crunchy apples for pears and the cucumber for zucchini or jicama.
  • If you hate cilantro, use flat-leaf parsley instead.
  • For a keto-friendly option: Swap the honey with stevia or monk fruit sweetener to keep the salad low in carbs.
  • For a vegan option: swap out the honey for maple syrup or agave.

Step-By-Step Instructions

salad ingredients combined in clear bowl.

Step One: Combine the cucumbers, apples, red onion, and chopped cilantro in a large bowl.

ingredients for salad dressing in small bowl.

Step Two: Whisk together the olive oil, apple cider vinegar, lemon juice, and honey in a small bowl.

salad ingredients in bowl tossed with salad dressing.

Step Three: Pour the dressing over the salad and toss gently to coat.

ingredients for salad in bowl with serving spoon.

Step Four: Season with salt and black pepper, then chill in the refrigerator for at least 15 minutes before serving.

Recipe Tips

  • For a bit of crunch, you can add a handful of chopped walnuts, sunflower seeds, or almonds.
  • To make the salad more filling, top with one diced avocado or ½ cup of crumbled feta cheese.
  • I used English cucumbers for this recipe, but you can also use Persian cucumbers which tend to be easier for some people to digest. Persian cucumbers are smaller than the English variety, so you may need to use 4 Persian cucumbers. You can also try peeling the fresh cucumbers to make them even easier to digest for some people.
bowl of cucumber salad with serving spoon.

Recipe FAQs

How can I make cucumber salad more filling as a main dish?

To make this cucumber apple salad more substantial, consider adding grilled chicken, shrimp, or quinoa for extra protein and fiber.

What can I use instead of raw red onion in salad if I find it too strong?

You can substitute red onion with shallots for a milder flavor or use scallions (green onions) for a more subtle onion taste.

How long does Apple Cucumber Salad last in the refrigerator?

The salad can last up to 4 days in the refrigerator. If storing, keep the dressing separate until ready to serve.

Is there a way to prevent the apples from browning in a salad?

Toss the apple cubes in a little lemon juice immediately after cutting. This will help maintain their fresh color and prevent browning.

More Healthy Salad Recipes You Might Like

Don’t Miss These Cucumber Recipes!

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Carrot and Cucumber Juice

Cucumber Avocado Mango Salad with Lime Vinaigrette

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cucumber apple salad served in bowl.

Apple Cucumber Salad Recipe

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5 from 1 review

Print Recipe

This Apple Cucumber Salad is a crisp, refreshing dish perfect for any occasion. With a simple tangy vinaigrette and the natural sweetness of apples, it’s quick to make and full of flavor. Enjoy it as a light lunch or a tasty side!

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 medium cucumbers, cubed into bite-sized pieces
  • 2 medium apples, cored and cubed into bite-sized pieces (I like to use sweet red apples like Fuji or Honeycrisp)
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice (from about 1/2 of a small lemon)
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. In a large bowl, combine the cucumbers, apples, and red onion.
  2. Add the chopped cilantro to the bowl and mix gently.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey until well combined.
  4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  5. Season with salt and pepper to taste.
  6. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Notes

  • For a bit of crunch, you can add a handful of chopped walnuts or almonds.
  • To make the salad more filling, top with one diced avocado or ½ cup of crumbled feta cheese.
  • I used English cucumbers for this recipe, but you can also use Persian cucumbers which tend to be easier for some people to digest. Persian cucumbers are smaller than the English variety, so you may need to use 4 Persian cucumbers. You can also try peeling the cucumbers to make them even easier to digest for some people.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 144
  • Sugar: 14.3 g
  • Sodium: 150.7 mg
  • Fat: 7.4 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 21.5 g
  • Fiber: 3.3 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.