Crispy Cucumber Carrot Celery Salad for a Fresh Delight

This Easy Crunchy Cucumber Carrot Celery Salad is a refreshing dish, perfect for hot days and packed with nutrients.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber firm, sliced
1 cup Carrot shredded or thinly sliced
1 cup Celery chopped

For the Dressing

3 tablespoons Olive Oil extra virgin recommended
2 tablespoons Lemon Juice or apple cider vinegar
to taste Salt
to taste Pepper

Equipment

Cutting board
Knife
mixing bowl
salad spinner
vegetable peeler

Method

Preparation Steps

Wash the vegetables thoroughly under cold running water and dry completely.
Slice cucumbers into thin rounds and carrots using a vegetable peeler for even slices.
Chop celery into bite-sized pieces and arrange the vegetables in a mixing bowl.
In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and gently mix to coat all the vegetables.
Serve immediately at room temperature or chilled.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Keep dressing separate until ready to serve for best texture. Store in the fridge for up to 2 days.

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