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Cucumber Herb Salad

This Cucumber Herb Salad is perfect for a summer BBQ or an easy weeknight meal. It’s a refreshing salad made of fresh herbs and crisp cucumbers. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Salad
Cuisine: American
Keyword: aip, aip diet, autoimmune protocol
Servings: 4
Calories: 161kcal
Author: Beth Chen

Ingredients

  • 2 English Cucumbers thinly sliced
  • 1/2 large Sweet Onion thinly sliced
  • 1/4 cup Fresh Mint finely chopped
  • 1/4 cup Fresh Basil finely chopped
  • 1/4 cup Fresh Cilantro finely chopped
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Salt

Instructions

  • Combine thinly sliced cucumbers, sliced onions, and herbs in a bowl. Toss gently.
  • In a small bowl, combine oil, vinegar, maple syrup and salt. Whisk thoroughly.
  • Drizzle oil and vinegar mix over cucumber mixture and toss to mix completely
  • Chill for an hour to blend flavors before serving.

Nutrition

Serving: 1cup | Calories: 161kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 588mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg