Log in

recipes

Cucumber Salad Recipe

From the Dr. Axe archive · originally published

Meet the Medical Advisory Board
On this page

Are you a cucumber fan? I love the vegetable for its detoxifying and anti-inflammatory properties, but it's not often used in recipes — until now. This Cucumber Salad recipe is one of my favorite ways to chow down on cukes.

Advertisement20% off Ancient Nutrition Multi Collagen Protein, code MCP20

For starters, it's packed with so many delicious ingredients, like pomegranate seeds, avocados and Brussels sprouts. You'll definitely get your greens in, too: this salad boasts four cups of kale and spinach total. And then there's the cucumber, of course. Both sliced and spiralized and refreshing, it pushes this cucumber salad over the top.

Dr. Josh Axe · Free quiz

Cellular Health Quiz

Loading question one…

Let's get cooking!

Cucumber salad ingredients - Dr. Axe

Preheat the oven to 350 F. Drizzle olive oil over the Brussels sprouts, zucchini, garlic and almonds — I just love freshly roasted, nutrition-rich almonds. Sprinkle cinnamon over the mix and bake for half an hour.

Cucumber salad process - Dr. Axe

While that's in the oven, combine the cucumbers, kale, spinach, avocado, pomegranate seeds and raisins in a large salad bowl. I love the natural sweetness the raisins add.

Pop it into the fridge to chill while you prepare the homemade dressing. Whisk together the dressing ingredients — lemon juice through salt and pepper — and chill. So easy!

Cucumber salad recipe - Dr. Axe

When the oven ingredients are done baking, add them to the large salad bowl, giving it all a good stir to combine. If you'd like, top the salad with more pomegranate seeds and raisins and serve.

This cucumber salad is unlike any other. It takes little time to whip up and the combination of ingredients really sets it apart. It works beautifully as a main dish. Take this to your next potluck!

Recipe

Total time40 minutes
Yield5–6 as a side salad or 3 as a meal

Ingredients

  • 2 teaspoons of olive oil
  • 6–8 brussels sprouts, chopped
  • 1 zucchini, washed and sliced
  • 1 garlic clove, smashed and minced
  • ¼ cup almonds
  • 2 teaspoons cinnamon
  • 2 cups of each: kale and spinach
  • 1 cucumber, washed and sliced
  • 1 cucumber, washed and spiralized
  • 1 avocado, pitted and diced
  • The seeds from 2 pomegranates
  • ¼–½ cup raisins
  • For the dressing:
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • ¼ cup olive oil
  • 1 tablespoon plus 2 teaspoons raw honey
  • ½ teaspoon of each Himalayan salt and pepper

Steps

  1. Preheat oven to 350 F.
  2. In a baking dish, combine the first six ingredients and bake for 30 minutes.
  3. In a large salad bowl combine the cucumbers, kale, spinach, avocado, pomegranate seeds and raisins and chill while you make the dressing.
  4. In a medium bowl whisk together the ingredients for the dressing and chill.
  5. Remove the large salad bowl from the fridge and add the baked veggies and dressing, stirring until well-combined.
  6. Top with more pomegranate seeds and raisins if desired.