I make this when the kitchen feels warm and I want food that wakes me up. Thin cucumber snaps. Sweet carrot crunch. Cool celery bite. A bright lemon dressing lifts it all. We toss, we taste, we smile. It is simple food with real texture and clean flavor. On long days I grate the carrots fast and slice the cucumber thin. I add celery for that crisp bite you hear before you even chew. Fresh dill and mint keep things light. A little parsley softens the edges. Lemon and olive oil coat everything and cling to each bite. Salt wakes the veg. Pepper brings a calm heat. This is one bowl to share at lunch or to pack for a small picnic. I learned a trick from a friend. Sprinkle a pinch of salt over the cucumber, then blot. The slices stay firm and the salad keeps its snap. We eat it beside grilled tofu or a piece of fish. When I want more body I add a spoon of chickpeas. When I want even more green I shower on extra herbs. It is a steady friend in my recipe box and I think you will like it too. Vegetarian Salad Recipes, recipe for cucumber salad, celery salad recipes, cucumber salad, vegetable salad recipes, salad recipes vegetarian, Healthy Salad Recipes Vegetarian
Table of Contents
- 1) Key Takeaways
- 2) Easy Crunchy Cucumber Carrot Celery Salad Recipe
- 3) Ingredients for Crunchy Cucumber Carrot Celery Salad
- 4) How to Make Crunchy Cucumber Carrot Celery Salad
- 5) Tips for Making Crunchy Cucumber Carrot Celery Salad
- 6) Making Crunchy Cucumber Carrot Celery Salad Ahead of Time
- 7) Storing Leftover Crunchy Cucumber Carrot Celery Salad
- 8) Try these salad recipes next
- 9) Crunchy Cucumber Carrot Celery Salad
- 10) Nutrition
1) Key Takeaways
We keep this salad crisp and bright. We slice thin. We dress light. We eat with a happy crunch.
Vegetarian Salad Recipes guide the bowl. Fresh cucumber leads. Carrot adds color. Celery brings snap.
Elena from Elena Cooks shares a clean method. Simple steps. Big texture. Calm flavor.
2) Easy Crunchy Cucumber Carrot Celery Salad Recipe
Vegetarian Salad Recipes sit at my table often. Vegetarian Salad Recipes help when the day runs long. I want real food that feels light and tastes clear. This bowl does that with ease. We slice cool cucumber. We grate sweet carrot. We shave celery so thin you hear the snap. The dressing stays bright with lemon and olive oil. I reach for dill and mint when I need a green lift.
I first mixed this on a warm afternoon. The kitchen felt still. I wanted crunch and calm. I made a quick whisk with lemon juice. I streamed in oil. I added a pinch of salt. The first bite felt clean and bold. I knew I would make it again for friends.
On Elena Cooks I keep recipes friendly and fast. This one fits right in. Kids like the sweet carrot threads. Grown ups like the herb finish. I like that it works with many mains.
3) Ingredients for Crunchy Cucumber Carrot Celery Salad
Cucumber I choose firm fruit with glossy skin. I slice it thin for clean crunch. A light sprinkle of salt keeps water in check.
Carrot I grate carrots into soft threads. The sweet bite plays well with the briny dressing. The color makes the bowl look sunny.
Celery I shave ribs very thin. The snap wakes each bite. The leaves add a soft green note that I love.
Fresh herbs I use dill for a gentle edge. Mint cools the mouth. Parsley rounds the blend. You can mix all three.
Lemon I use juice for lift and zest for perfume. The bowl smells bright the second it lands.
Olive oil I reach for extra virgin. The body coats the veg and helps flavors hold.
Dijon I whisk a small spoon in. It steadies the dressing and adds mild bite.
Garlic I mince one small clove. It brings a quiet warmth that lingers.
Salt and pepper I season in small pinches. Taste as you go and stop when it feels right.
4) How to Make Crunchy Cucumber Carrot Celery Salad
Step one Slice cucumber thin. Grate carrot. Shave celery. Add all to a wide bowl so the veg rests in a loose layer.
Step two Whisk lemon juice with Dijon and garlic. Stream in olive oil as you whisk. Add a small pinch of salt and a few turns of pepper.
Step three Pour dressing over the veg. Toss with your hands. The light touch keeps the slices intact and glossy.
Step four Scatter dill mint and parsley. Toss again. Taste. Add a little more lemon if the flavor feels flat.
Step five Rest the bowl for a short spell. The veg drinks a little dressing and stays crisp. Serve cool and enjoy the clean crunch.
5) Tips for Making Crunchy Cucumber Carrot Celery Salad
Salt a few cucumber slices first. Pat dry. The texture stays firm and the bowl does not weep. This works well when the day feels warm.
Cut thin for even bites. A sharp knife makes quick work. A mandoline works too if you like neat rounds.
Keep the dressing light. The veg should shine. If you love more body add a spoon of yogurt and whisk until smooth.
6) Making Crunchy Cucumber Carrot Celery Salad Ahead of Time
I make parts in the morning when I host dinner. I slice veg. I wrap it in a towel. I chill the bowl so the crunch stays high.
I whisk the dressing and store it in a small jar. I keep herbs dry so they stay bright. I toss the bowl close to the meal.
For a fuller plate I add a scoop of chickpeas. That turn makes it feel like lunch. It fits well with cucumber salad and with celery salad too.
7) Storing Leftover Crunchy Cucumber Carrot Celery Salad
I store leftovers in a tight container. The salad keeps for one day. The crunch holds if the fridge stays cold.
When I serve again I wake the bowl with a splash of lemon. A tiny stream of oil brings back the shine. A quick toss makes it taste fresh.
If you plan for next day lunch keep herbs in a separate cup. Fold them in right before you eat. The green will look bold.
8) Try these salad recipes next
9) Crunchy Cucumber Carrot Celery Salad
Crunchy Cucumber Carrot Celery Salad Vegetarian Salad Recipes
Ingredients
For the Salad
- 2 large cucumbers seeded and thinly sliced
- 2 large carrots peeled and shredded
- 3 celery stalks thinly sliced
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
For the Lemon Herb Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely minced
- 0.75 teaspoon fine sea salt or to taste
- 0.25 teaspoon black pepper
Instructions
For the Salad
- Add cucumbers, carrots, and celery to a large bowl.
- Scatter dill, mint, and parsley over the vegetables.
For the Lemon Herb Dressing
- Whisk olive oil, lemon juice, lemon zest, Dijon, garlic, salt, and pepper until smooth.
- Pour dressing over the bowl and toss until every piece shines.
- Taste and add a pinch more salt or lemon if the flavors feel flat.
- Serve right away for peak crunch or chill for ten minutes.
10) Nutrition
This bowl feels light yet steady. A serving brings fresh water from cucumber. It brings fiber from carrot. It brings crunch from celery.
With olive oil you get soft body and a clean finish. With lemon you get lift with no weight. With herbs you get color and scent that stays kind.
We eat this with grilled fish or baked tofu. We share it at lunch with friends. It fits well with many Vegetarian Salad Recipes and with lemon herb cucumber salad. It even plays nice in a crunchy cucumber carrot celery salad spread.
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Author Elena. Website Elena Cooks. Visit www.elenacooks.com for more Vegetarian Salad Recipes.
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