Description
Looking for a quick, vibrant, and healthy addition to your meal plan? This Crisp Cucumber and Beetroot Salad with Herb Dressing is the refreshing side dish you didn’t know you needed. Packed with hydrating cucumber, earthy beets, and a zesty herb dressing, it’s as colorful as it is nutritious. Whether you’re planning light lunch ideas, picnic food, healthy snacks, or a crisp side for your dinner ideas, this easy recipe checks all the boxes. Gluten-free, dairy-free, and loaded with flavor—perfect for summer BBQs or anytime clean eating!
Ingredients
3 medium cucumbers
2 medium raw beetroots
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh parsley
0.5 teaspoon salt
0.25 teaspoon freshly cracked black pepper
Instructions
1. Wash and peel the raw beets, then slice them into thin rounds.
2. Slice the cucumbers to match the beet thickness.
3. In a small bowl, whisk together olive oil, apple cider vinegar, salt, pepper, and parsley.
4. Toss the sliced vegetables with the herb dressing in a large bowl.
5. Chill the salad for at least 15 minutes before serving.
6. Serve fresh and enjoy cold for maximum crunch.
Notes
Slice all vegetables as evenly as possible to ensure consistent texture and flavor.
This salad is best served the same day it’s made to retain its crunch and color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 132
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg