Description
A refreshing and vibrant Crisp Cucumber and Beetroot Salad tossed with a zesty herb dressing made from fresh parsley, dill, and mint. This Mediterranean-inspired salad is light, healthy, and perfect as a summer side dish or a quick, no-cook snack.
Ingredients
Scale
Vegetables
- 2 medium cucumbers, thinly sliced
- 2 medium cooked beetroots, peeled and thinly sliced
- 1/4 small red onion, very thinly sliced
Herb Dressing
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Place the thinly sliced cucumbers, cooked beetroot, and red onion in a large mixing bowl to create the base of the salad.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until the mixture is smooth and well-combined.
- Toss with dressing: Pour the freshly made dressing over the sliced vegetables and gently toss to evenly coat all pieces without bruising the delicate vegetables.
- Add herbs: Sprinkle the finely chopped fresh parsley, dill, and mint over the salad and toss lightly once more to distribute the herbs throughout the salad.
- Chill and serve: Refrigerate the salad for 10 to 15 minutes before serving to allow the flavors to meld and the salad to become pleasantly crisp and refreshing.
Notes
- For extra crunch and texture, sprinkle toasted sunflower seeds or walnuts over the salad before serving.
- This salad can be made a few hours in advance and stored covered in the refrigerator without losing its freshness.
