Description
A refreshing and irresistible Honey Lime Cucumber Salad featuring crisp cucumbers, sweet cherry tomatoes, creamy feta, and a tangy honey-lime dressing. Perfect as a light side dish or a healthy snack, this salad comes together quickly and balances sweet, tangy, and savory flavors effortlessly.
Ingredients
Scale
Main Ingredients
- 3 whole Cucumbers (firm for best texture)
- 1 cup Cherry Tomatoes (sweet and juicy)
- 1/2 cup Feta Cheese (for a creamy element)
- 1/4 cup Nuts or Seeds (for extra crunch)
Dressing
- 3 tablespoons Honey (or agave/maple syrup for vegan option)
- 2 tablespoons Fresh Lime Juice (vinegar can substitute if needed)
- 1 teaspoon Salt (enhances flavors)
- 1 teaspoon Black Pepper (introduces mild spice)
Instructions
- Wash and Slice the Cucumbers: Begin by thoroughly washing the cucumbers to remove any dirt. Slice them into thin rounds or half-moon shapes depending on your preference for texture and presentation.
- Prepare the Dressing: In a small bowl, whisk together honey, fresh lime juice, salt, and black pepper until the honey dissolves completely and the dressing is well combined.
- Toss the Salad: Place the sliced cucumbers in a large mixing bowl. Pour the dressing over them and toss gently to coat all pieces evenly. Then add the cherry tomatoes, crumbled feta cheese, and nuts or seeds if using, mixing gently again.
- Let Flavors Meld: Allow the salad to rest for about 10 minutes at room temperature. This helps the cucumbers absorb the dressing and the flavors meld beautifully.
- Serve or Chill: Serve the salad immediately as a refreshing side, or refrigerate it if you prefer it chilled. This makes it a convenient make-ahead dish.
Notes
- For a vegan version, replace honey with agave nectar or maple syrup and omit feta cheese or substitute with a plant-based cheese.
- Use firm cucumbers like English or Persian for better texture and fewer seeds.
- Add fresh herbs like mint or cilantro to enhance freshness.
- Adjust lime juice and honey to balance tanginess and sweetness according to taste.
- Salad is best consumed within 1-2 days when refrigerated to maintain crispness.
