Light And Easy Cucumber Salad

by Eleanor Craig
Light And Easy Cucumber Salad

Light And Easy Cucumber Salad. Winter enters: Colds and runny noses looming at our place. Making holiday plans and last-minute fall trips. 

Fitting the constant food prep and salads and laundry into the rhythm of life. Sigh. It never stops being busy, but I’m reminded of why I have this blog. I love beautiful plating food, and I hope it inspires you to find joy in it as well.

Sarah Britton created this beautiful Light And Easy Cucumber Salad Recipe, but I made quite a few alternatives based on what Whole Foods had available. She initially inspired me with her idea that simply cutting a familiar vegetable into a new shape can change your eating experience.

By slicing a cucumber lengthwise into thin rectangles, this salad caught my eye in her gorgeous “My New Roots” debut cookbook. She calls it her “Cucumber Nigella Spelt Salad.”

Shooting the angles of these cucumbers was so fun. I’ve been able to study under some great photographers over the past few weeks on very exciting collaborations that I can’t wait to share. My focus has been on food styling primarily, but this salad was fun to shoot by myself! Enjoy my Light And Easy Cucumber Salad.

Light And Easy Cucumber Salad

Light And Easy Cucumber Salad

Eleanor Craig
This Light And Easy Cucumber Salad is healthy and refreshing. You can never get enough of this as it is tossed in a sweet and tangy vinaigrette.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 2 people
Calories 468 kcal



  • 1 small red onion sliced
  • 1 whole cucumber
  • 1 small block feta cheese optional
  • 1 pinch sea salt
  • 1 pinch ground black pepper


  • 2 tablespoons olive oil cold-pressed
  • 1 tablespoon white balsamic vinegar
  • 1 medium lemon will need grated zest only
  • 1 pinch sea salt


  • slice the red onion and cucumber using a sharp knife (or a mandolin slicer; I need one of these!).
  • Toss the red onion and cucumber slices in a bowl. Pour the dressing on and toss again. Garnish with feta cheese (optional). Serve with infused grapefruit and rosemary water for a light lunch.


Calories: 468kcalCarbohydrates: 16gProtein: 17gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 101mgSodium: 1332mgPotassium: 235mgFiber: 2gSugar: 5gVitamin A: 490IUVitamin C: 33mgCalcium: 586mgIron: 1mg

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