Description
A refreshing and vibrant fresh cucumber and beet salad combining crisp cucumber slices with sweet, earthy beets, dressed in a light lemon-honey vinaigrette and garnished with fresh parsley and crunchy pumpkin seeds. Perfect as a healthy side dish or light snack.
Ingredients
Scale
Vegetables
- 1 cucumber
- 2 medium beets
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/4 cup fresh parsley, chopped
- 1 tablespoon pumpkin seeds
Instructions
- Prepare the cucumber: Peel the cucumber and cut it into thin slices, discarding the ends to ensure freshness and remove any tough skin.
- Prepare the beets: Peel the beets and cut them into thin matchstick-sized strips or grate them finely for a more delicate texture that will mix well with cucumber.
- Combine vegetables: Place the cucumber slices and beet strips into a medium-sized mixing bowl to start building the salad base.
- Add olive oil: Drizzle one tablespoon of olive oil over the vegetables to add healthy fat and aid in blending flavors.
- Add lemon juice: Squeeze one tablespoon of fresh lemon juice into the bowl for brightness and acidity.
- Add honey: Incorporate one teaspoon of honey into the mix to balance acidity with a subtle touch of sweetness.
- Season with salt: Sprinkle one-quarter teaspoon of salt to enhance and bring out the flavors of the ingredients.
- Season with black pepper: Add one-quarter teaspoon of black pepper to provide a mild spiciness and depth.
- Toss ingredients: Gently toss the cucumber and beet mixture to evenly combine the dressing and seasonings throughout the salad.
- Add parsley: Chop one-quarter cup of fresh parsley finely and sprinkle over the salad for a fresh herbal note.
- Add pumpkin seeds: Sprinkle one tablespoon of pumpkin seeds on top to introduce a nutty crunch and textural contrast.
- Final toss: Gently toss the salad again to distribute the parsley and pumpkin seeds evenly without bruising the vegetables.
- Serve or chill: Serve the salad immediately for maximum freshness or refrigerate for up to an hour beforehand to enjoy a chilled, crisp option.
Notes
- For a finer texture, use a grater to shred the beets instead of cutting them into strips.
- Refrigerating the salad for a short time enhances the flavors and gives a refreshing chill.
- Pumpkin seeds can be toasted lightly for added flavor before sprinkling on the salad.
- This salad is best served fresh and does not keep well beyond a day due to the freshness of the ingredients.
- To make it vegan, ensure the honey is replaced with maple syrup or agave nectar if preferred.
