Cucumber and Herb Salad with Pine Nuts

Cucumber and Herb Salad with Pine Nuts Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
For this salad, leave the skins on the cucumbers, and mix varieties. For our photo, we used a combination of typical Persian and unique lemon cucumbers. Lovage is a great cucumber herb--lively but not overwhelming. If you have it, use it in place of the celery leaves and flat-leaf parsley. Or change directions and go for dill, another natural with cukes.


Serves 4 (serving size: about 3/4 cup)
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 76
Fat 6.4 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 245 mg
Calcium 26 mg


1 tablespoon lemon rind strips
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1/4 cup coarsely chopped celery leaves
4 green onions, thinly sliced
3 cups coarsely chopped or sliced cucumber
2 tablespoons pine nuts, toasted


1. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Add parsley, celery leaves, onions, and cucumber; toss gently. Sprinkle with pine nuts.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Deborah Madison,

Cooking Light

June 2014
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