Go Back
–+ servings
A bowl of celery cucumber salad containing sliced avocado, cucumber, fennel, apple, red onion, almonds, and fresh mint leaves, all mixed together in a light, green dressing.
Print Recipe
5 from 1 vote

Celery Cucumber Salad

Fresh celery cucumber salad with avocado, apple, herbs, and lemon dressing. Healthy, crunchy, easy, and refreshing.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American, European
Keyword: easy, healthy, quick, vegan
Servings: 4
Calories: 253kcal

Ingredients

For the salad:

  • 5 Celery stalks sliced
  • 2 Cucumbers medium - (Persian or English)
  • ½ Avocado sliced
  • ½ Granny Smith apple sliced
  • ¼ cup Dried cranberries *optional
  • ¼ Red onion thinly sliced
  • ¼ cup Almonds sliced *or other nuts (optional)

For the dressing:

  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 1 teaspoon Lemon zest
  • ½ tablespoon Maple syrup optional
  • ½ teaspoon Dijon mustard
  • ¼ cup Mint leaves finely chopped
  • Salt to taste
  • Pepper to taste
US Customary - Metric

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

Calories: 253kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 599mg | Potassium: 478mg | Fiber: 5g | Sugar: 13g | Vitamin A: 302IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg