The Cucumber Salad you didn’t know you needed.
This cucumber salad was inspired out of necessity, but I think I’ll be making it way more often now. It is so fresh and delicious.
This will be the perfect last minute dinner side dish, healthy lunch salad to go with a sandwich or wrap, or in larger quantities for a small gathering of friends.
For dinner this particular night, I made Moroccan seasoned chicken using a spice blend I found a recipe for. While that was cooking, I browsed online looking for some side dishes to accompany the heavily seasoned chicken.
Usually my go to is my favorite Greek Cucumber Salad but was without tomatoes or red onion, so I needed something new. One of those times I will say I was glad I was out of something.
I remembered watching Mark Wiens on his trip to Morocco. Be sure to check out his channel if you love food.
I especially encourage you to watch this video below.
Within a portion of this video, I spotted a cucumber salad. We happened to have a cucumber in the fridge, the perfect light and fresh addition to this hearty meal.
I peeled stripes into the cucumber for aesthetics and sliced it, juiced half of a lemon, matched the amount of lemon juice with olive oil, and added parsley. The dressing was stirred and poured it over the cucumber. The lemon and the parsley came through so beautifully. I’ll be remembering this when we need a little something extra to accompany another meal in the future.
- 1 cucumber
- Juice from 1/2 of a lemon
- Olive oil equal to lemon juice amount
- Peel cucumber to your liking, all of the skin, or leave some for stripes. Then slice.
- Juice the 1/2 lemon and pour the same amount of olive oil into a small dish, mix.
- Pour over the cucumbers.
- Garnish with Parsley.
- Chill for at least 20 minutes and serve.
That’s it! Simple and quick. Let us know what you think in the comments!