Summer Cucumber Salad

Although summer is coming to a close; the heat here in Houston is not. This fresh cucumber salad is the perfect accompaniment to a back yard BBQ or a quick no cook lunch. It can easily be paired with shrimp, chicken or beef or even topped with canned wild tun or crab meat.  This recipe is a perfect low carb and no cook option that can be served as a salad with a protein or used as a topping or even as a dip. Enjoy!


2 cucumbers, seeds removed

1/4 cup red onion, diced

1 pinch cherry or grape tomatoes, chopped in half

1/4 cup chopped parsley

1/4 cup chopped mint

1 tbsp red wine vinegar

1 tbsp walnut or avocado oil

1 tsp honey

1 pinch sea salt or to taste

1 pinch pepper or to taste

2 tbsp sunflower seeds to top 


Prep cucumbers by cutting length wise and scooping out seeds or flesh with a spoon. You can also leave the center with the seeds but be mindful the salad will contain more liquid if you do. Once the seeds are removed; chop into 1/2 -1 inch pieces and set aside in large mixing or serving bowl and toss with tomatoes and chopped herbs. Add the vinegar, oil and salt and pepper to the large bowl and incorporate well. Top with sunflower seeds and enjoy!


Lindsay Reno