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Cucumber and Celery Salad

This salad combines the crisp textures of cucumber and celery, tossed with fresh herbs and citrus zest. It is prepared by chopping and mixing the vegetables, then dressing them with lemon juice and herbs, resulting in a refreshing, crunchy dish that emphasizes natural flavors and lightness.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 2 long cucumbers preferably organic for best flavor
  • 3 stalks celery thin stalks are ideal
  • 1 handful fresh herbs (parsley, dill, or cilantro) chopped finely
  • 1 lemon lemon for zest and juice
  • 1 tsp lemon zest from the lemon above
  • to taste salt and pepper for seasoning
  • 1 tbsp olive oil optional, for dressing

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Vegetable peeler
  • Measuring spoons
  • Juicer or lemon squeezer

Method
 

  1. Wash the cucumbers and celery thoroughly under cold water. Use a vegetable peeler to lightly peel the cucumbers if desired.
  2. Slice the cucumbers into thin, half-moon shapes and chop the celery stalks into similar-sized pieces for uniform crunch.
  3. Finely chop your fresh herbs—parsley, dill, or cilantro—and set aside.
  4. Zest the lemon using a microplane or fine grater, collecting about a teaspoon of zest. Then, cut the lemon in half and squeeze out the juice into a small bowl or directly into a measuring cup.
  5. Place the sliced cucumber, chopped celery, and herbs into a large mixing bowl.
  6. Pour the lemon juice over the vegetables, then add the lemon zest and a drizzle of olive oil if using. Season with salt and pepper to taste.
  7. Toss everything gently to combine, ensuring the lemon dressing coats all slices evenly and the herbs distribute throughout the bowl.
  8. Serve immediately for the freshest crunch, or refrigerate briefly for a cooler, more refreshing flavor. Enjoy the crisp, tangy salad!