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Cucumber Salad

A healthy, light salad to get your veggies in at meals, boost hydration, and lower blood sugar. Plus, the fiber will keep you on the go!
Prep Time 1 hr
Course Salad
Cuisine American
Servings 4 servings



  • 4 oz peppers chopped (use multiple colored peppers for colorful salad)
  • 1 seedless cucumber diced
  • 3 celery sticks sliced
  • 1 small fennel bulb sliced
  • 3 green onions sliced


  • 1/3 cup olive oil extra virgin
  • 3 tbsp lemon juice
  • 1 garlic clove minced
  • 2 tsp fresh tarragon shredded or finely chopped
  • 2 tsp fresh basil shredded or finely chopped
  • Sea salt (to taste)
  • Cracked Pepper (to taste)


  • Combine peppers, cucumber, celery, fennel & onion in a large bowl. Cover & refrigerate.
  • Whisk oil with lemon juice, garlic, tarragon & basil, cover & refrigerate.
  • One hour before serving, toss salad with dressing.
  • Add sea salt & pepper to taste.