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Lemon Garlic Cucumber Salad

  • Yield: 2 dinner salads 1x


This salad has a nice little tang to it. The mild flavor of the cucumber soaks up the dressing perfectly. This recipe easily doubles or triples for larger crowds.


  • Dressing
  • small clove of garlic (or half a large clove)
  • half a lemon
  • 2 tbsp. olive oil
  • pinch of sea salt, cracked pepper, and sugar, to taste
  • Salad
  • two large handfuls of spinach (or other lettuce of choice)
  • half an english cucumber, sliced
  • 1 green onion, chopped
  • parmesan cheese (optional)


  1. Finely mince garlic using a mortar and pestle or a microplane.
  2. In a small bowl, add remaining dressing ingredients. Whisk well to combine. Taste. Add additional salt, pepper, or sugar if necessary.
  3. Add salad fixings to plates. Top with dressing and freshly cracked pepper just before serving.


• The acidity of a lemon varies from lemon to lemon. If too acidic, add a bit more sugar to help soften the flavor.

• I’m partial to english cucumbers—the long, skinny, ripply ones you find this time of year. Their flavor is mild and their interior less seedy.

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