I love simple food that tastes like summer. I make my Honey-Lime Cucumber Salad when I want fresh and bright food fast, and I share it with friends and family. I write this so you can make it with little fuss and big taste, and I link to a few of my other light salad ideas for more help: a creamy cucumber twist I adore.
Dad James first taught me to slice cucumbers thin and wide. He said food that looks nice tastes better, and I still hear him when I plate this salad.
Gathering Your Ingredients
- 2 large cucumbers, diced
- 1/4 cup honey
- 1/4 cup lime juice
- 1 small jalapeño, minced
- 1/4 cup fresh herbs like cilantro or mint, chopped
- Salt and pepper to taste
The Tools That Help
I keep this salad simple, so I do not need many tools. I use a sharp knife to make clean cuts. I use a large bowl so I can toss ingredients without spills. I use a small whisk or fork to mix the dressing. I also like a sturdy spoon to toss the salad so the cucumbers stay whole and crisp.
If you like small sandwiches or bites with cucumbers, try my simple ideas for quick bites. For a fun snack idea, see my quick cucumber salad sandwiches for an easy bite that goes well with this salad.
The Step-by-Step Process
- Whisk honey, lime juice, jalapeño, salt, and pepper in a large bowl.
- Add the diced cucumbers and fresh herbs to the bowl.
- Toss well to coat the cucumbers in the vinaigrette.
- Let the salad sit five to ten minutes to let the flavors meld.
- Taste and add more salt or pepper if you want.
- Chill the salad for at least ten minutes before you serve.
- Serve cold as a side or with grilled fish or chicken.
- Use a slotted spoon to lift the salad so you leave any excess dressing behind.
Lighter, Healthier Touches
I like this salad because it feels light and clean. You can make small swaps to suit your needs. Use less honey if you want a less sweet taste. Use more lime for more zip. Swap out the jalapeño for a small pinch of red pepper flakes if you do not want fresh heat. For a lower sugar option, use a sugar-free honey alternative or a touch of agave in place of honey. For more herbs, try dill or parsley. I often add extra herbs when I have them on hand. These small swaps keep the salad fresh and healthy while keeping the core flavor the same.
If you want a creamy version, you can fold in a spoon of plain yogurt or a bit of light mayo. This will change the mouth feel but will still let the lime and honey shine. Try to keep the cucumber base mostly whole so you keep the light texture.
Perfect Pairings
This salad pairs well with many meals. I like to put it next to grilled chicken for a light weeknight meal. It also goes well with fish and shrimp. For a picnic, I serve it with fresh bread or pita and cold meats. If you want to pair with other summer salads, try a smoky side like street corn with creamy cucumber for a fun mix of tastes and textures. For a full summer plate idea, check my corn and cucumber mix at a summer corn and cucumber match I love.
Try serving it with tacos or a sandwich. The cool crisp of the cucumber balances hot and rich foods. I often serve it with grilled corn and a small green salad. Keep the pairings simple so the cucumber can stay the star.
Common Stumbles to Avoid
I see the same small mistakes again and again. Do not slice the cucumbers too early if you plan to store the salad. Cucumbers release water as they sit, and the salad can get watery. If you must prep early, salt the cucumbers lightly and let them sit in a colander for ten minutes, then pat dry.
Do not overdo the honey. A little goes a long way with lime. Taste as you go. Do not add too much jalapeño at first. You can always add more heat, but you cannot take it away once it is in.
Do not crowd your bowl when you toss. Use a large bowl so you can lift and turn the cucumbers gently. This keeps them intact and pretty. Do not skip the rest time. Letting the salad sit for a few minutes makes the flavors join and becomes more balanced.
Storing Your Creation
Store this salad in a sealed container in the fridge. It will keep well for one to two days. The cucumber will soften a bit over time. If you want to keep the cucumber crisp, store the dressing separately and toss just before serving. Use a shallow airtight container to cool the salad fast.
If the salad gets watery, drain the excess liquid and then toss again. You can refresh the salad with a little extra lime juice and fresh herbs before serving. If you plan to make it the day before, cut the cucumbers a bit larger so they hold texture longer.
A Final Warm Word
I make this salad all the time. It is fast to make and full of bright flavor. I hope you make it and share it at your table. I often bring this to a summer meal with family, and it always gets smiles. If you make it, tell me how you change it. I love to hear how readers make it their own.
Answering Your Questions
How long can I keep Honey-Lime Cucumber Salad?
I store it in a sealed container in the fridge for up to two days. It tastes best the first day when the cucumbers stay crisp.
Can I make Honey-Lime Cucumber Salad without honey?
Yes. I use a drizzle of maple syrup or a sugar-free sweetener if I want less sugar. Taste and add a little at a time so the lime is not overwhelmed.
Is Honey-Lime Cucumber Salad spicy because of the jalapeño?
The jalapeño gives a mild heat. I add just a little so the lime and honey stay front and center. Remove the jalapeño if you want no heat at all.
Print
Honey-Lime Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and bright salad with cucumbers, honey, and lime, perfect for summer.
Ingredients
- 2 large cucumbers, diced
- 1/4 cup honey
- 1/4 cup lime juice
- 1 small jalapeño, minced
- 1/4 cup fresh herbs like cilantro or mint, chopped
- Salt and pepper to taste
Instructions
- Whisk honey, lime juice, jalapeño, salt, and pepper in a large bowl.
- Add the diced cucumbers and fresh herbs to the bowl.
- Toss well to coat the cucumbers in the vinaigrette.
- Let the salad sit for five to ten minutes to let the flavors meld.
- Taste and add more salt or pepper if desired.
- Chill the salad for at least ten minutes before serving.
- Serve cold as a side or with grilled fish or chicken.
- Use a slotted spoon to lift the salad, leaving excess dressing behind.
Notes
For a lighter option, use less honey or swap jalapeño for red pepper flakes. Store in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 30g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, summer recipe, light salad