Lemon Cucumber Salad- This late Summer recipe is the perfect way to close out the season. Sunny yellow Lemon Cucumbers and English Cucumbers join forces with fresh sweet Corn, fresh Herbs, and a delicious Lemon Honey Dressing you will swoon over. This salad is the ultimate in Farmers Market goodness!
Lemon Cucumber Salad
In my opinion, late Summer produce is some of the best the season has to offer. Fresh from the farmstand tomatoes, corn, peaches, blueberries, and many other goodies make us want Summer to hang on just a bit longer. Lemon Cucumbers are one of my favorites this time of year.
If you have visited the blog before, you may have run across my recipe for Lemon Cucumber Pickles. This is by far the most popular Summer recipe on the blog, so I knew I just had to make something else out of lemon cucumbers, and that’s how this salad came to be. If you are looking for more ways to use lemon cucumbers, you are in the right place!
Ingredients For Lemon Cucumber Salad
Lemon Cucumbers- They are an heirloom variety that has a shorter season, and they are only available for part of the year, usually from mid July until late September. If the crop is late that year, they can often be found into early October.
English Cucumbers- These not only add color to the salad, but they impart their own flavors as well.
Fresh Corn- I like using bi-color corn in this recipe, but you can use all white or all yellow if that’s what you can find. Do yourself a favor and use fresh off the cob corn for this salad! This is not the place for frozen corn. If you want to grill the corn first and then add it to the salad, that would be yet another layer of flavor!
Basil- I love fresh basil! It adds yet more Summer goodness.
Chives- One of my personal favorites!
For more info on the ingredients for the salad dressing, head on down in the blog post for all the details!
What Do Heirloom Lemon Cucumbers Taste Like?
I love the flavor of lemon cucumbers! They are milder and less bitter than a standard cucumber, with a really fresh flavor to them (I don’t know any other way to describe it).
What Are English Cucumbers?
Not only does this salad have lemon cucumbers, but it has another variety called English cucumbers. You may also see them labeled as “hothouse cucumbers” at your local market. They are wrapped in plastic to protect their thin skin.
What Is The Difference Between An English Cucumber And A Regular Cucumber?
Not only do the English variety have a thinner skin, but they have a less bitter taste than a regular cucumber, and fewer seeds as well. English cucumbers tend to be long and thinner in diameter, where standard cucumbers are shorter and wider.
How To Make Lemon Cucumber Salad
This easy lemon cucumber salad could not be easier to make! I just love low key recipes like this one. Making cucumber salad is truly a breeze, and I know you will enjoy eating this one.
- Slice the cucumbers.
- Cut the corn off the cob.
- Chop the herbs.
- Make the lemon and honey dressing.
- Toss together and serve!
Be sure to head on down to the recipe card for full instructions, notes and tips!
Honey Lemon Salad Dressing
This is simply the best lemon dressing! You’ll probably want to use this on other salads, it goes great with other veggies too. It is just sweet enough to use on a fruit salad as well.
Lemon Honey Dressing Ingredients
With just a few simple ingredients, you will have a wonderful dressing that goes perfectly with this salad!
Oil- I like to use an oil with a neutral flavor that won’t interfere with the other ingredients such as avocado, grapeseed, or sunflower seed.
Lemon Zest- Using the zest along with the juice really adds a citrusy punch.
Lemon Juice- The lemon juice is actually replacing vinegar here.
Fresh Mint Leaves- I love the brightness the mint adds, it’s really refreshing!
Honey- I love using fresh local honey in my recipes. Try to find honey that is more neutral in flavor such as acacia or clover. These varieties are easy to find most anywhere, even your local grocery store.
Salt and pepper- You hardly need any, just a little more than a pinch.
How To Make The Best Honey Lemon Dressing
This is one of the easiest recipes ever! You will need an immersion blender to make this dressing.
- Gather the ingredients.
- Zest and juice the lemon.
- Add all the ingredients to a bowl or large 2-3 cup measuring cup, or the cup that same with your immersion blender.
- Combine all ingredients using the immersion blender and add to the salad!
This salad is fast, fresh, and unbelievably good. I love it as a light lunch, or with a chicken salad sandwich and some blueberry lavender lemonade. For another late Summer produce treat, you can finish off your meal with a slice of blueberry chocolate cake!
Other Veggie Salads To Love
Looking for other great salad ideas? Here are a few to try:
Thank you for stopping by The Copper Table. I really hope you enjoy this Lemon Cucumber Salad! If you made this recipe, I’d love to hear how it turned out! Just leave a rating or comment below. If you made this salad, don’t forget to share with friends on social media!
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This Lemon Cucumber Salad makes perfect use of two late Summer veggies: corn and lemon cucumbers! The lemon honey dressing compliments the salad perfectly, and the whole thing is topped off with plenty of fresh herbs.
For the Lemon Cucumber Salad
- 2 to 3 Lemon Cucumbers (2 if they are large, 3 if smaller)
- 1/3 to 1/2 of one English Cucumber (use 1/3 if it is large, 1/2 if it is smaller)
- 1 ear of Fresh Corn
- 1 Tbsp of chopped Fresh Chives
- 6 to 8 Fresh Basil leaves, torn
For the Lemon Honey Dressing
- 2 Tbsp neutral flavored oil, such as Avocado, Sunflower seed, or Grapeseed
- Zest of one Lemon
- Juice of 1/2 a Lemon
- 6 to 8 Fresh Mint leaves
- 1 Tbsp of Honey
- 1/8 tsp of Salt
- 1/8 tsp of Pepper
- Slice the Lemon Cucumbers into 1/2 inch slices. Then, cut each slice in half. Two large lemon cucumbers (about 1 1/2 to 2 inches around) or three smaller ones (golf ball size or a bit larger) are what you need. If your lemon cucumbers are very small, you might need four or five of them, and if they are small, you can simply slice them once, there is no need to cut each slice in half.
- Next, slice the English cucumbers into 1/2 inch slices as well. If the cucumber is a foot or less in length, you'll slice up about 1/2 of the cucumber. If it is longer than that, 1/3 of the cucumber is about all you'll need.
- Cut the ends off the ear of corn, and then stand the ear up on one of its ends and carefully cut the kernels off the cob, running your knife as closely to the cob as possible.
- Place the cucumber slices and the corn kernels in a bowl.
- Chop enough fresh chives that you have about 1 Tbsp, and tear the 6 to 8 basil leaves (you can also chop them if you prefer). Set the fresh herbs aside while you make the dressing.
- Add 2 Tbsp of oil to the cup of your immersion blender.
- Zest the whole lemon, and add the zest to the cup of the immersion blender.
- Cut the lemon in half and juice one half, and reserve the other lemon half for another use. Add the lemon juice to the blender cup.
- Add the 6 to 8 fresh mint leaves (no need to chop them, the blender will do the work) and 1 Tbsp of honey along with the 1/8 tsp of salt and 1/8 tsp of black pepper.
- Once all ingredients are inside the blander cup, use your immersion blender to combine the ingredients until smooth.
- Pour the lemon honey dressing over the salad and stir to coat. Sprinkle the chopped fresh choves and torn basil leaves over the top and serve!
If you would like to add something extra to this salad, Arugula is a nice addition.
This salad as well as the dressing are easily made in a larger quantity for a crowd.
If you don't have the cup for your immersion blender, you can mix the dressing in a bowl. A regular blender could be used if you don't have an immersion style.
This salad makes 4 regular sized servings, or two large ones if you lan to make this a vegetarian main dish.
Amount Per Serving: Calories: 355Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 75mgCarbohydrates: 37gFiber: 10gSugar: 17gProtein: 7g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.