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.

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

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

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

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

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.