Cucumbers are a summer staple, and there is nothing better than using cukes right from your garden. And, if you do grow your own cucumbers, you’re familiar with the fact that these plants tend to produce a decent amount of them. While eating them straight from the garden is pretty darn tasty, it is nice to have some quick, easy recipes on hand to use up your summertime harvest. This easy-peasy cucumber mint salad recipe is light, bright, and incredibly flavorful. Not to mention the main ingredient is a free, green-zone veggie!

Serves: 2
Prep time: 10 minutes
Cook time: N/A (30-minute stand time) 

4 cups peeled and sliced cucumbers
1 tsp sea salt
1/4 cup chopped green onion
2 TBSP chopped fresh mint
2 TBSP fresh lemon juice
2 TBSP olive oil
1 tsp apple cider vinegar
Sea salt and pepper, to taste 


  1. Place the cucumbers in a colander. (We love these stainless steel mesh strainers!) Sprinkle with salt and toss. Let stand for 30 minutes.
  2. Rinse the cucumbers under cold water and dry with paper towels.
  3. Toss the cucumbers together with the onions, mint, lemon juice, oil, and vinegar in a large bowl.
  4. Adjust the seasonings to taste.    

This simple cucumber mint salad can easily be made up to 8 hours ahead. Preparing it ahead of time can give this simple salad an even more intense depth of flavor.

Serve along with lean protein or pair it with our beef satay recipe! 

Try replacing the mint with fresh dill. Add raw red onion and red peppers to get even more veggies.  

SSG Notes:
Free green zone veggies!
100% daily oil per serving