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Serving plate with lemon cucumber salad next to a smaller plate with salad on it.

Lemon Cucumber Salad with Lemon Honey Dressing

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5 from 37 reviews

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.

  • Total Time: 10 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place the cucumber slices and the corn kernels in a bowl.
  5. 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.
  6. Add 2 Tbsp of oil to the cup of your immersion blender.
  7. Zest the whole lemon, and add the zest to the cup of the immersion blender.
  8. 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.
  9. 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.
  10. Once all ingredients are inside the blander cup, use your immersion blender to combine the ingredients until smooth.
  11. 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!

Notes

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.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Category: Side Dishes and Salads
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 355
  • Sugar: 17
  • Sodium: 75
  • Fat: 24
  • Saturated Fat: 3
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 37
  • Fiber: 10
  • Protein: 7
  • Cholesterol: 0

Find it online: https://thecoppertable.com/lemon-cucumber-salad-lemon-honey-dressing/