Cucumber salad recipes

5 fresh and creative cucumber salad ideas

Who said that eating a cucumber salad has to be boring? Here are five recipes to help you rediscover this ingredient.

BY Compartir | 31 August 2026

In summer, it’s more appealing to prepare easy, refreshing recipes than to spend hours in the kitchen. Perhaps this is why so many people turn to salads. As well as being an economical and quick option to prepare, they also allow for endless variations depending on personal tastes and the ingredients you have at home.

The base of this dish is usually made up of vegetables. Among these, lettuce is the most common, although cucumber is also an excellent choice thanks to its texture and mild flavour. As such, a cucumber salad can be a light and nutritious option to include in any summer meal.

 

Nutritional value of cucumber

Cucumber is a staple vegetable in the Mediterranean diet. Its popularity is due to its high water content and low calorie count. It contains both soluble and insoluble fibre, which aids digestion and supports gut health.

Including this food in your diet, whether as a garnish or in a cucumber salad, is a simple way to support cardiovascular health. This is because it is rich in potassium, a mineral that helps regulate blood pressure. It also contains vitamins K, C and A.

Furthermore, cucumber is also used in the world of cosmetics. Many products and face masks contain extracts of this vegetable thanks to its high content of phenolic compounds and flavonoids, antioxidants that help combat cellular damage and care for the skin.

 

Cucumber salad: a great way to stay hydrated in summer

The risk of dehydration can increase during the hottest months. This can lead to symptoms such as dizziness, headaches or digestive problems. For this reason, it is advisable to increase your water intake, although it is not always easy to reach the recommended amounts.

In this regard, eating foods with a high water content can help boost your fluid intake. Including a cucumber salad recipe in your summer diet, for example, is a good option, as well as being low in calories, helping you feel full and stay hydrated.

5 cucumber salads for the summer (or all year round)

Mediterranean-style salad

Mediterranean-style salad

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Ingredients

  • 1 large cucumber
  • 1 large tomato
  • 125 g fresh mozzarella
  • 20 g black olives
  • Pesto to taste
     

Method

  1. Cut the cucumber and tomato as desired. Add the ingredients to a bowl. 
  2. Next, add the chopped fresh mozzarella and black olives to the bowl. 
  3. Before serving, dress with pesto to taste.

A complete summer salad

A complete summer salad

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Ingredients for the salad

  • 1 medium cucumber
  • 1 apple
  • 1 avocado
  • 1 tin of tuna
  • 1 hard-boiled egg
  • Lettuce, to taste
     

Ingredients for the dressing

  • 1 pot of coconut yoghurt
  • 1 tablespoon of curry powder
  • 1 teaspoon of turmeric

 

Method

  1. Bring a pan of water to the boil. Once it reaches boiling point, add the egg and cook for 7 minutes. 
  2. Meanwhile, wash the lettuce leaves and drain them well. Chop them and place them in a large bowl. 
  3. Cut the cucumber, apple and avocado into small cubes and add them to the bowl. 
  4. Next, peel the egg and drain the tuna. Flake the ingredients and add them to the salad.
  5. For the dressing, mix the coconut yoghurt with the curry powder and turmeric. Stir until you obtain a smooth sauce. 
  6. Pour the sauce over the salad. Gently toss until all the ingredients are combined. Ready to serve!

Cucumber and cherry salad

Cucumber and cherry salad

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Ingredients for the salad

  • 1 large cucumber
  • 100 g pitted cherries
  • 1 plain yoghurt
  • 15 g pistachios
     

Ingredients for the dressing

  • Balsamic vinegar, to taste
  • 2 tablespoons lemon juice
  • 3 tablespoons vinegar
  • 3 fresh mint leaves
  • ½ clove of garlic or garlic powder
  • 1 tablespoon extra virgin olive oil
  • Dill to taste
  • Parsley to taste
     
     

Method

  1. Slice the cucumber thinly and arrange it on a flat plate. 
  2. Next, halve the cherries and remove the stones. Arrange the fruit on top of the cucumber.
  3. Roughly chop the pistachios and scatter them over the top.
  4. For the dressing, grate the garlic and finely chop the mint leaves. 
  5. In a jar, combine the lemon juice, vinegar, mint, extra virgin olive oil and seasonings. Seal the jar and shake vigorously until you have a smooth vinaigrette. 
  6. Finally, drizzle the dressing over the salad to taste and serve. 

Tropical-style salad

Tropical-style salad

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Ingredients for the salad

  • 1 large cucumber
  • ½ large onion
  • 100 g fresh or frozen mango
  • 20 g nuts or seeds 
  • 60 g quinoa
     

Ingredients for the dressing

  • 1 teaspoon grated or ground ginger
  • 2 fresh basil leaves
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Pepper to taste
     

Method

  1. Dice the mango into small cubes. If it is frozen, leave it in a bowl for a few minutes until it thaws.
  2. Separately, cut the cucumber and onion into julienne strips. Place the ingredients in a large bowl and add the mango. 
  3. Next, add the quinoa and the nuts or seeds. Stir well and set aside. 
  4. In another bowl, combine the ginger, basil and olive oil, then blend lightly.
  5. Add the balsamic vinegar and stir until fully incorporated into the mixture.
  6. Finally, pour the dressing over the salad. Toss well and serve. 

Asian-style salad

Asian-style salad

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Ingredients for the salad

  • 1 large cucumber
  • 5 g salt
  • Toasted white and black sesame seeds, to taste
     

Ingredients for the dressing

  • 30 g rice vinegar
  • 1 teaspoon soy sauce
  • 10 g sugar
     

Method

  1. Wash the cucumber, remove the ends and slice it very thinly. 
  2. Place the slices in a bowl, add the salt and mix well. Leave to stand for 10 minutes to allow the cucumber to release its moisture. 
  3. After 10 minutes, drain off the remaining liquid and gently press the slices with kitchen paper to remove any excess moisture. 
  4. In a separate bowl, mix the rice vinegar and sugar until the sugar has completely dissolved. 
  5. Pour the dressing over the cucumber and stir to coat evenly. 
  6. Leave in the fridge for 15 minutes to allow the flavours to blend. 
  7. Finally, add the sesame seeds and serve. 

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