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Don't skip salting the cucumbers in this quick cucumber salad recipe--just 10 minutes pulls out some of their excess moisture, concentrating the flavor and keeping the salad from being watered down. Serve as a healthy side dish at a summer cookout alongside burgers and hot dogs.

Source: EatingWell Magazine, July/August 2017


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Place cucumbers on a cutting board and cover with a paper towel or clean kitchen towel. Smash with a meat mallet or heavy pot until they start to break apart. Tear into bite-size pieces and place in a colander; sprinkle with salt and stir. Let stand 10 minutes.

  • Meanwhile, whisk lemon juice, oil, cumin and pepper in a medium bowl.

  • Shake the cucumbers in the colander to drain any liquid. Turn the cucumbers out onto a clean kitchen towel and pat dry. Add the cucumbers to the dressing and toss to coat.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

3/4 cup
81 calories; protein 1.6g; carbohydrates 3.8g; dietary fiber 1.7g; sugars 1.7g; fat 7.1g; saturated fat 1g; vitamin a iu 306IU; vitamin c 12.1mg; folate 1.6mcg; calcium 33.7mg; iron 0.6mg; magnesium 0.9mg; potassium 223.8mg; sodium 73.2mg.

1/2 veg, 1 1/2 fat