Easy Celery Cucumber Salad
This post may contain affiliate links.
Next time you’re craving a cool, crunchy, palate-cleansing side, look no further than my Celery Cucumber Salad recipe. This dynamic duo is combined with creamy avocado, tart apples, sharp red onions, buttery nuts, and chewy dried cranberries, all tossed in a zippy lemon-mint vinaigrette. Delightful!
I’ve always been a sucker for good salad recipes, and this healthy celery cucumber salad is one for the books. It’s far lighter and brighter than my creamy cucumber salad, and more texturally interesting than my classic cucumber salad, but with the same refreshing cucumber backbone. It’s just the thing to make when your body is craving fiber without any cooking involved.
Ingredients & Substitutions
- Celery – I love the earthy flavor and satisfying crunch of celery, but I know some people don’t like their stringiness. If that describes you, simply use a veggie peeler to peel off the ridged exterior layer.
- Cucumbers – Opt for thin-skinned seedless cucumbers for the best texture.
- Avocado – For creamy richness that’s vegan-friendly.
- Granny Smith Apple – The bright, tart flavor of green apple is the perfect counterpoint to the earthy veggies.
- Dried Cranberries – Optional, but fun for pops of chewy sweetness throughout.
- Red Onion – My favorite salad onion! Their vibrant magenta hue looks gorgeous in a sea of greens. To lessen the pungent allium “bite,” soak the sliced onions in cool water for 10 minutes, then drain and pat dry before tossing in the salad.
- Sliced Almonds – Optional, but excellent for a buttery crunch. Toast them first for the best flavor.
- Olive Oil – If you have it, salad dressings are a great spot to use fancy cold-pressed finishing oil. If not, regular olive oil or avocado/canola oil work as well.
- Fresh Lemon Juice & Zest – Follow the right order of operations: wash, dry, roll firmly on your work surface for 10-15 seconds, zest the bright yellow parts (avoiding the pith), then slice and juice.
- Maple Syrup – Optional for balancing the tart lemon dressing with a bit of sweetness. Feel free to swap in honey, agave nectar, or date syrup if needed.
- Dijon Mustard – Mustard adds a hint of sharp flavor. More importantly, it acts to emulsify the dressing, holding the oil and lemon juice in suspension. If needed, you can swap in spicy brown mustard, whole grain mustard, honey mustard, yellow mustard, or even a bit of dried mustard powder.
- Fresh Mint – The fresh coolness of mint pairs beautifully with the cucumber. That said, feel free to experiment with other fresh herbs like dill, parsley, cilantro, or a mix.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Celery Cucumber Salad: Video Recipe
Watch the full video recipe to learn how to make the BEST Cucumber Celery Salad.
Prefer the written recipe? Scroll down to the recipe box 👇
The Best Cucumbers For Salad
When it comes to making a refreshing celery cucumber salad, choosing the right type of cucumber can make all the difference in flavor and texture. Here are some of the best options:
- English Cucumbers: Known for their long, slender shape and minimal seeds, English cucumbers have a smooth, thin skin that’s often sweeter and less bitter than other varieties. Their crisp texture and mild flavor make them my go-to choice for salads.
- Persian Cucumbers: Slightly smaller than English cucumbers, Persian cucumbers are also seedless and have a thin skin. They are crunchy and burst with flavor, making them an excellent choice for adding a refreshing crunch to your salad.
- Kirby Cucumbers: Often used for pickling, Kirby cucumbers are short, bumpy, and have a firm texture. Their slightly tangy flavor and crunchy bite can work well in salads, but they’re not my first choice.
- Garden Cucumbers: Commonly found in home gardens, these cucumbers have a thicker skin and larger seeds. While they can be slightly more bitter, they are still a good option for salads—just make sure to peel them and scoop out the seeds for a milder taste.
Regardless of which cucumber variety you choose, look for ones that are firm, dark green, and free from blemishes. Freshness is key, so try to use them soon after purchase for the best flavor and crunch.
How to Make Celery Cucumber Salad: Step-By-Step
Optional Variations & Dietary Adaptations
- Nutty Crunch: Mix in toasted walnuts or pecans along with the sliced almonds for a variety of flavors and textures. You could also add sunflower seeds for an extra crunch! Make sure to toast them first for the best flavor.
- Herb Variation: Experiment with different fresh herbs like basil or chives to change the flavor profile. A combination of herbs can add complexity and freshness to the dish.
- Fruit Choices: Substitute dried cranberries with raisins, chopped dates, or even fresh pomegranate seeds for a different type of sweetness that pairs well with the crunch of the salad.
- Add Protein: For a more filling entrée style salad, add feta cheese or griddled halloumi, sliced chicken breast, or crunchy roasted chickpeas.
Expert Tips & Tricks
- Cut Uniformly: Aim for uniform sizes when chopping your celery, cucumbers, and apples. This ensures even distribution of flavors and a more visually appealing salad.
- De-string Celery: If you find celery too stringy, use a vegetable peeler to remove the ridged skin.
- Soak Red Onions: To mellow the sharpness of red onions, soak the sliced pieces in cool water for about 10 minutes.
- Toast Nuts: If you’re adding sliced almonds or other nuts, toast them in a dry skillet over medium heat for a few minutes. This enhances their flavor and adds a delightful crunch.
- Balance Flavors: Taste your dressing as you go. Adjust the acidity and sweetness by adding more lemon juice or maple syrup to achieve the perfect balance for your palate.
- Dress Just Before Serving: To keep the salad crisp, dress it right before serving. If making in advance, store the dressing separately and combine just before enjoying.
- Chill for Flavor: Allow the salad to sit for about 10–15 minutes after mixing to let the flavors meld together. This resting time enhances the overall taste.
What to Serve With Celery Cucumber Salad
This fresh celery cucumber salad pairs beautifully with grilled meats, gyros, salmon, chicken skewers, falafel, or pita sandwiches. The crunchy texture and bright lemon dressing make it especially good alongside rich or smoky dishes.
I also love serving it as part of a summer-style spread with dips, grilled vegetables, and warm pita bread. It’s light, refreshing, and perfect for warm-weather meals, BBQs, or easy lunches.
How to Store Healthy Celery Cucumber Salad
- Make Ahead: You can slice all vegetables (except avocado) and prepare the dressing up to 1 day in advance. Store separately and combine just before serving.
- Storage: This celery salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Note that the salad will soften slightly.
More Salad Recipes
Celery Cucumber Salad
Ingredients
For the salad:
- 5 Celery stalks sliced
- 2 Cucumbers medium – (Persian or English)
- ½ Avocado sliced
- ½ Granny Smith apple sliced
- ¼ cup (35 g) Dried cranberries *optional
- ¼ Red onion thinly sliced
- ¼ cup (25 g) Almonds sliced *or other nuts (optional)
For the dressing:
- 3 tablespoons (45 ml) Olive oil
- 2 tablespoons (30 ml) Lemon juice
- 1 teaspoon Lemon zest
- ½ tablespoon Maple syrup optional
- ½ teaspoon Dijon mustard
- ¼ cup (8 g) Mint leaves finely chopped
- Salt to taste
- Pepper to taste
Instructions
- Prepare the vegetables: Cut the cucumbers in half lengthwise, then thinly slice into half-moons (about ⅛-inch /3 mm thick). Thinly slice the celery, apple, and red onion. Keep everything fairly thin for the best texture and balance.
- Make the dressing: In a small bowl or a jar, whisk together olive oil, lemon juice, lemon zest, maple syrup, Dijon mustard, chopped mint, salt, and pepper until well combined.
- Assemble the salad: In a large bowl, combine celery, cucumber, apple, red onion, cranberries (if using), and almonds.
- Dress and toss: Pour the dressing over the salad and toss well to coat evenly.
- Finish with avocado: Gently fold in the sliced avocado just before serving to keep it intact.
- Serve: Serve immediately for maximum crunch, or chill for 10–15 minutes to let the flavors meld slightly
Video
Notes
- Herbs: Mint works beautifully here, but you can also use parsley, dill, or a mix for a different flavor profile.
- Nuts: Almonds add great crunch, but walnuts, pecans, or even sunflower seeds work well. Toasting them lightly boosts flavor.
- Add protein: For a more filling salad, add feta cheese, grilled chicken, or chickpeas.
- Make ahead: You can slice all vegetables (except avocado) and prepare the dressing up to 1 day in advance. Store separately and combine just before serving.
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. The salad will soften slightly.
Nutrition
FAQs
When it comes to dressing that pairs well with celery, there are several delicious options to choose from. A simple vinaigrette, such as lemon or balsamic, adds brightness and complements the earthy flavor of celery beautifully. For a creamy touch, sour cream veggie dip, tzatziki or ranch dressing are perfect for dipping. Alternatively, a smooth avocado dressing, blended with lemon juice and fresh herbs, provides richness that works well with celery’s texture. Tahini sauce adds a nutty flavor, while a Greek yogurt dressing brings tanginess and creaminess to the mix.
Celery and cucumber are both low-calorie, hydrating vegetables that offer numerous health benefits. Celery is rich in antioxidants, vitamins A, C, and K, and provides dietary fiber, which aids digestion and promotes heart health. Cucumber is primarily composed of water, making it excellent for hydration, while also supplying vitamins K and C, as well as potassium. Together, they help support healthy skin, reduce inflammation, and contribute to overall wellness, making them great additions to a balanced diet.
To keep cucumber salad from getting watery, use English or Persian cucumbers and dress the salad just before serving. For extra crisp cucumbers, lightly salt them for 10–15 minutes, then pat dry before mixing.
I didn’t add dried cranberries and this salad was great! Very refreshing and crunchy. Exactly how I like it. Next time I’ll add some crunchy crunchy chickpeas from your blog for a little protein boost.