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Summer Cucumber Salad

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Plant Forward, Sides, Snacks
  • Method: No-Cook
  • Diet: Gluten Free


Simple, seasonal, and refreshing. An AIP, Keto, Whol30, and Paleo dish that makes the perfect snack or great side for grilled fish, meats, or even a hearty pasta dish.



  • 2 Japanese Cucumbers
  • 1 teaspoon fine salt
  • 1/2 bunch of fresh cilantro, minced
  • 1/4 large red onion, shaved
  • 3 limes
  • 2 tablespoons olive oil


  1. Wash and dry your cucumbers. Slice diagonally in 1/8 inch thick slices.
  2. Toss in a large bowl with the salt.
  3. Mix in the minced cilantro and shaved red onion.
  4. Squeeze in the lime juice and drizzle in the olive oil.
  5. Mix well. Cover and let it sit in the fridge for 15-30 minutes before serving.

Recipe Notes:

You can use a mandolin to slice the cucumber and shave the red onion for consistency!


  • Serving Size: 1/4 salad
  • Calories: 91.5
  • Fat: 7.25g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 2g