Photo: Jennifer Causey; Styling: Ginny Branch
Total Time
10 Mins
Serves 4 (serving size: about 3/4 cup)

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.

How to Make It

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.

Chef's Notes

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

You May Like

Ratings & Reviews

3.5 stars

July 16, 2015
This salad was light and refreshing - a nice change from a Thai cucumber salad we have a lot.  My celery didn't have many leaves, so I just finely chopped some celery and it was just fine.  A sprinkle of crumbled feta would be a nice swap out from the pine nuts but they were good!  Will make again.