20 Refreshing Healthy Cucumber Recipes Delicious

Looking for light, crisp, and utterly refreshing ways to enjoy cucumbers? Whether you’re craving a quick summer salad, a hydrating snack, or a vibrant side dish, we’ve got you covered with these 20 healthy cucumber recipes. Packed with flavor and easy to whip up, these dishes are perfect for busy weeknights or lazy weekend meals. Let’s dive in—your taste buds will thank you!

Cucumber Avocado Salad with Lemon Dressing

This refreshing salad is a breeze to throw together, with crisp cucumbers, creamy avocado, and a zesty lemon dressing that brightens every bite.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the cucumbers, avocados, red onion, and dill.
2. In a small jar, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and gently toss to coat, being careful not to mash the avocados.
4. Serve immediately or chill for 10 minutes to let the flavors meld.

The contrast of cool cucumbers, buttery avocado, and tangy-sweet dressing makes this salad a standout side for grilled dishes or a light lunch on its own.

Tip: For extra crunch, sprinkle with toasted pepitas or sunflower seeds right before serving.

Greek Yogurt Cucumber Dip with Fresh Herbs

Cool, creamy, and packed with bright herb flavor, this dip is a refreshing crowd-pleaser for summer gatherings or a light snack any day.

Ingredients:

• 1 cup full-fat Greek yogurt
• 1 medium cucumber, grated (about 1 cup)
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 small garlic clove, minced

Instructions:

1. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. In a medium bowl, combine the Greek yogurt, cucumber, dill, mint, lemon juice, olive oil, salt, black pepper, and garlic. Stir until fully blended.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Serve chilled with pita chips, fresh veggies, or as a sauce for grilled meats.

The grated cucumber keeps this dip light yet satisfying, while the mint and dill add a garden-fresh pop. It’s the kind of recipe you’ll want to double because it disappears fast!

Tip: For extra tang, swap half the yogurt with labneh or strain regular yogurt overnight for a thicker texture.

Cucumber and Mint Infused Water

This crisp, spa-worthy infused water is the ultimate thirst-quencher—bright, cooling, and ridiculously easy to make.

Ingredients:

• 1 medium cucumber, thinly sliced
• 1/2 cup fresh mint leaves (lightly packed)
• 8 cups cold filtered water
• 1 tbsp honey (optional, for subtle sweetness)
• Ice cubes, for serving

Instructions:

1. In a large pitcher, combine the cucumber slices and mint leaves. Gently muddle with a wooden spoon just until the mint releases its fragrance (about 10 presses).
2. Add the cold water and 1 tbsp honey (if using). Stir well to dissolve the honey.
3. Refrigerate for at least 2 hours (or up to 12 hours for stronger flavor). Serve over ice.

The magic here? Muddling the mint lightly prevents bitterness while still coaxing out its vibrant aroma—perfect for sipping post-workout or as a mocktail base.

Tip: For extra chill, freeze cucumber slices into your ice cubes!

Spicy Cucumber Slices with Chili and Lime

These zesty cucumber slices pack a punch with bright lime and fiery chili—perfect for snacking straight out of the fridge or serving alongside grilled meats.

Ingredients:

• 2 medium cucumbers, thinly sliced into rounds
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp honey
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, whisk together 2 tbsp lime juice, 1 tbsp honey, 1 tsp chili flakes, 1/2 tsp salt, and 1/4 tsp black pepper until the honey dissolves.
2. Add the cucumber slices and gently toss to coat evenly. Let sit for 10 minutes, tossing once halfway, to let the flavors meld.
3. Transfer to a serving plate and sprinkle with 1 tbsp chopped cilantro (if using). Serve immediately or chill for 30 minutes for extra-crisp slices.

The magic here is in the balance—tangy lime and sweet honey tame the heat, while the cucumbers stay refreshingly crisp.

Tip: For a milder kick, remove the seeds from the chili flakes or reduce the amount by half.

Cucumber and Quinoa Stuffed Bell Peppers

These vibrant stuffed peppers are a refreshing twist on the classic, packed with crunchy cucumber, fluffy quinoa, and a zesty lemon dressing for a light yet satisfying meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa, cooled
• 1 medium cucumber, diced (about 1 1/2 cups)
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place the hollowed-out bell peppers in a baking dish, cut side up.
2. In a large bowl, combine the quinoa, cucumber, feta cheese, and dill.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the quinoa mixture and toss gently to coat.
4. Spoon the filling evenly into the bell peppers, packing lightly. Cover the dish with foil and bake for 25 minutes.
5. Remove the foil and bake for another 5-10 minutes until the peppers are tender but still hold their shape.

The cool crunch of cucumber against the warm quinoa and creamy feta makes every bite a delightful contrast. Perfect for a light lunch or a colorful side dish at summer gatherings!

Tip: For extra flavor, toast the quinoa in a dry skillet before cooking—it adds a subtle nuttiness.

Cucumber and Tomato Gazpacho

This chilled soup is summer in a bowl—bright, crisp, and packed with garden-fresh flavors. No cooking required, just blend and sip!

Ingredients:

• 2 large cucumbers (about 3 cups), peeled and roughly chopped
• 4 medium ripe tomatoes (about 2 cups), cored and quartered
• 1 small red bell pepper, seeded and chopped
• 1/4 cup red onion, roughly chopped
• 1 garlic clove, peeled
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup cold water (optional, for thinning)
• Fresh basil leaves, for garnish

Instructions:

1. In a blender, combine cucumbers, tomatoes, bell pepper, red onion, and garlic. Blend until mostly smooth but slightly chunky, about 30 seconds.
2. Add 3 tbsp olive oil, 2 tbsp sherry vinegar, 1 tsp salt, and 1/2 tsp black pepper. Blend again until fully incorporated, scraping down the sides as needed. If the soup is too thick, add 1/4 cup cold water and blend briefly.
3. Pour into a large bowl, cover, and chill for at least 2 hours (or up to overnight) to let the flavors meld.
4. Serve cold, drizzled with extra olive oil and topped with torn basil leaves.

The magic here? The cucumbers keep it light while the sherry vinegar adds a subtle tang—perfect for hot days when you crave something hydrating but flavorful.

Tip: For a smoother texture, strain the soup through a fine-mesh sieve before chilling.

Cucumber and Hummus Wraps

These fresh, crunchy wraps are a lunchtime hero—packed with cool cucumber, creamy hummus, and a hint of zesty lemon for a quick, healthy bite.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1/2 cup hummus (classic or roasted garlic)
• 1 medium cucumber, thinly sliced into ribbons (about 1 1/2 cups)
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Prep the cucumber: Toss cucumber ribbons with lemon juice, salt, and black pepper in a bowl. Let sit for 5 minutes to soften slightly.
2. Assemble: Spread 1/4 cup hummus evenly over each tortilla, leaving a 1-inch border. Layer with marinated cucumber, feta, and dill.
3. Roll: Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally.

The contrast of crisp cucumber against the creamy hummus makes every bite refreshing—perfect for picnics or desk lunches that won’t weigh you down.

Tip: For extra crunch, add a handful of shredded carrots or sprouts before rolling.

Cucumber and Feta Cheese Bites

These refreshing bites are the perfect no-cook appetizer—crunchy, creamy, and ready in 15 minutes!

Ingredients:

• 1 English cucumber, sliced into 1/4-inch rounds (about 24 slices)
• 4 oz feta cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp fresh dill, finely chopped

Instructions:

1. Arrange cucumber slices on a serving platter in a single layer.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp oregano, 1/4 tsp salt, and 1/4 tsp pepper.
3. Top each cucumber slice with a pinch of crumbled feta, then drizzle evenly with the dressing.
4. Sprinkle with fresh dill and serve immediately.

The contrast of cool cucumber, tangy feta, and herby dressing makes these bites irresistible—ideal for last-minute guests or a light summer snack.

Tip: For extra zing, add a sprinkle of lemon zest right before serving!

Cucumber and Carrot Ribbon Salad

This light, refreshing salad is a breeze to whip up, with crisp veggie ribbons and a tangy-sweet dressing that’ll make it a summer staple.

Ingredients:

• 1 large English cucumber
• 2 medium carrots, peeled
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp soy sauce
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds, toasted
• 1/4 tsp salt

Instructions:

1. Using a vegetable peeler, shave the cucumber and carrots into long, thin ribbons. Place them in a large bowl.
2. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp soy sauce, 1/2 tsp red pepper flakes, and 1/4 tsp salt until smooth.
3. Pour the dressing over the cucumber and carrot ribbons, tossing gently to coat everything evenly.
4. Sprinkle with 1 tbsp toasted sesame seeds and let the salad sit for 10 minutes to soften slightly and soak up the flavors.

The delicate ribbons cling to the dressing beautifully, making every bite a perfect balance of crunch and zing. Serve chilled for maximum refreshment!

Tip: For extra flair, use a spiralizer for curly veggie ribbons—just avoid over-dressing, as they’ll hold more liquid.

Cucumber and Chickpea Buddha Bowl

This refreshing Buddha bowl is packed with crisp veggies, creamy chickpeas, and a zesty tahini dressing—perfect for a light yet satisfying lunch.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cooked quinoa
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 tbsp water (to thin dressing)

Instructions:

1. Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, 1 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until crispy.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, 1 tbsp water, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
3. Assemble bowls: Divide quinoa between two bowls, then top with roasted chickpeas, cucumber, red onion, cherry tomatoes, and parsley. Drizzle with tahini dressing.

The contrast of crunchy chickpeas and cool cucumber with the tangy-sweet dressing makes every bite exciting. Plus, it comes together in under 30 minutes!

Tip: For extra creaminess, mash half the chickpeas before roasting.

Cucumber and Basil Pesto Pasta

This refreshing pasta dish is a summer dream—cool cucumber and bright basil pesto twirl together for a light yet satisfying meal.

Ingredients:

• 12 oz short pasta (like fusilli or penne)
• 1 large English cucumber, thinly sliced (about 2 cups)
• 1 cup fresh basil leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove
• 1/3 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, make the pesto: In a food processor, blend basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Stir in 1 tbsp lemon juice.
3. Toss hot pasta with pesto, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce. Gently fold in cucumber slices.
4. Serve immediately, topped with extra Parmesan if desired.

The crisp cucumber adds a cool crunch that plays perfectly against the creamy pesto—no heavy cream needed for richness!

Tip: For extra freshness, chill the sliced cucumber in ice water for 10 minutes before adding to the pasta.

Cucumber and Watermelon Smoothie

This hydrating smoothie is like summer in a glass—crisp cucumber and juicy watermelon blend into the ultimate thirst-quencher.

Ingredients:

• 2 cups seedless watermelon, cubed (about 1-inch pieces)
• 1/2 cup English cucumber, roughly chopped (peeled if desired)
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp fresh lime juice
• 5-6 ice cubes
• Fresh mint leaves for garnish (optional)

Instructions:

1. Combine watermelon, cucumber, Greek yogurt, honey, and lime juice in a blender. Blend on high until completely smooth, about 45 seconds.
2. Add ice cubes and blend again for 15–20 seconds until frothy and slushy.
3. Pour into glasses and garnish with mint leaves if using. Serve immediately.

The subtle tang from the yogurt balances the sweetness of the watermelon, while the cucumber keeps it light—perfect for sipping after a sunny afternoon outdoors.

Tip: For a dairy-free version, swap the yogurt with coconut water (start with 1/4 cup) and add an extra handful of ice.

Cucumber and Tuna Sushi Rolls

These fresh, no-cook sushi rolls are perfect for a light lunch or appetizer—packed with crisp cucumber and savory tuna, they come together in minutes!

Ingredients:

• 2 cups sushi rice, cooked and cooled
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 medium cucumber, julienned
• 1/2 lb sushi-grade tuna, thinly sliced
• 1 tbsp soy sauce (for serving)
• 1 tsp toasted sesame seeds (optional)

Instructions:

1. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked sushi rice to season.
2. Lay a nori sheet on a bamboo mat. Spread 1/2 cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top.
3. Arrange a few strips of julienned cucumber and sliced tuna horizontally across the center of the rice.
4. Roll tightly using the bamboo mat, pressing gently to seal the edge with the rice border. Repeat with remaining ingredients.
5. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with toasted sesame seeds (if using) and serve with soy sauce for dipping.

The contrast of cool cucumber and rich tuna makes these rolls irresistibly refreshing—plus, skipping the raw fish makes them approachable for sushi newbies!

Tip: For extra crunch, add a few avocado slices or pickled ginger alongside the cucumber.

Cucumber and Spinach Green Smoothie

This hydrating smoothie is like a sip of sunshine, blending crisp cucumber with earthy spinach for a vibrant, nutrient-packed drink that’s ready in minutes.

Ingredients:

• 1 cup cold water (or coconut water for extra sweetness)
• 1 medium cucumber, peeled and roughly chopped (about 1½ cups)
• 1 cup fresh spinach, packed
• 1 ripe banana, frozen
• 1 tbsp fresh lemon juice
• 1 tsp honey (optional, for sweetness)
• ½ cup ice cubes

Instructions:

1. Add 1 cup cold water to a high-speed blender, followed by the cucumber, 1 cup spinach, frozen banana, 1 tbsp lemon juice, and 1 tsp honey (if using).
2. Blend on high for 30 seconds until completely smooth, scraping down the sides if needed.
3. Add ½ cup ice cubes and blend again for 10–15 seconds until frothy and chilled.
4. Pour into glasses and serve immediately.

The magic here? The frozen banana gives this smoothie a creamy, milkshake-like texture without any dairy—perfect for post-workout fuel or a quick breakfast.

Tip: For extra protein, add a scoop of unflavored collagen or vanilla protein powder before blending.

Cucumber and Radish Slaw with Apple Cider Vinegar

This bright, crunchy slaw is the perfect balance of tangy and refreshing—ideal for picnics or as a crisp topping for tacos.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 cup thinly sliced radishes
• 1/4 cup thinly sliced red onion
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh dill (optional)

Instructions:

1. In a large bowl, combine cucumbers, radishes, and red onion.
2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and black pepper until smooth.
3. Pour the dressing over the vegetables and toss gently to coat. Let sit for 10 minutes to soften slightly.
4. Stir in fresh dill (if using) just before serving.

The apple cider vinegar adds a lively tang, while the honey mellows it out—no mayo means this slaw stays light and vibrant for days.

Tip: For extra crunch, sprinkle with toasted sunflower seeds right before serving.

Cucumber and Grilled Chicken Lettuce Wraps

These fresh, crunchy lettuce wraps are a light yet satisfying meal, perfect for warm days when you want something flavorful without the fuss.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large English cucumber, thinly sliced into matchsticks
• 1/4 cup chopped fresh cilantro
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 8 large butter lettuce leaves
• 1/4 cup chopped peanuts (optional)

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Rub chicken with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. In a bowl, toss cucumber matchsticks with cilantro, rice vinegar, honey, and soy sauce.
3. Arrange lettuce leaves on a platter. Divide grilled chicken among them, top with cucumber mixture, and sprinkle with peanuts (if using).

The contrast of smoky grilled chicken with the bright, tangy cucumber slaw makes every bite pop—plus, no forks required!

Tip: For extra crunch, swap peanuts with toasted sesame seeds or crispy chow mein noodles.

Cucumber and Mango Salsa

Bright, crunchy, and just the right amount of sweet, this salsa is a refreshing twist on the classic—perfect for scooping up with chips or topping grilled fish.

Ingredients:

• 1 large English cucumber, finely diced (about 2 cups)
• 1 ripe mango, peeled and diced (about 1 cup)
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the diced cucumber, mango, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper until the honey dissolves.
3. Pour the dressing over the cucumber-mango mixture and gently toss until everything is evenly coated.
4. Let the salsa sit for 10 minutes at room temperature to allow the flavors to meld before serving.

The juicy mango and crisp cucumber create a playful contrast, while the honey-lime dressing ties it all together with a subtle tang. Serve it chilled for maximum refreshment!

Tip: For extra heat, leave a few jalapeño seeds in the mix—or swap in a serrano pepper for a fierier kick.

Cucumber and Coconut Chia Pudding

This refreshing chia pudding combines crisp cucumber and creamy coconut for a light, tropical-inspired treat that’s perfect for breakfast or a healthy snack.

Ingredients:

• 1 cup canned coconut milk (full-fat)
• 3 tbsp chia seeds
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup finely grated cucumber (peeled and seeds removed)
• Pinch of salt
• Toasted coconut flakes (for garnish)

Instructions:

1. In a medium bowl, whisk together the coconut milk, chia seeds, honey, vanilla extract, and salt until fully combined. Let sit for 5 minutes, then whisk again to prevent clumping.
2. Fold in the grated cucumber, then cover and refrigerate for at least 4 hours (or overnight) until thickened.
3. Before serving, stir well and divide into bowls. Top with toasted coconut flakes for crunch.

The subtle freshness of cucumber balances the richness of coconut milk, making this pudding feel indulgent yet light. A sprinkle of toasted coconut adds the perfect finishing touch.

Tip: For extra flavor, zest a lime over the pudding before serving—it brightens everything up!

Cucumber and Zucchini Noodles with Pesto

Light, refreshing, and packed with garden-fresh flavors, this noodle dish is a veggie lover’s dream—no cooking required!

Ingredients:

• 2 medium zucchinis, spiralized
• 1 large cucumber, spiralized
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 small garlic clove
• 1/4 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Stir in 1 tbsp lemon juice.
3. In a large bowl, toss the zucchini and cucumber noodles with the pesto until evenly coated. Let sit for 5 minutes to soften slightly.
4. Serve chilled, garnished with extra pine nuts or basil if desired.

The crisp-tender noodles soak up the bright, herby pesto beautifully, making this a perfect make-ahead lunch or light dinner.

Tip: For extra crunch, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes before blending.

Cucumber and Edamame Salad with Sesame Dressing

This crisp, refreshing salad is packed with protein and crunch, making it a perfect light lunch or vibrant side dish.

Ingredients:

• 2 medium English cucumbers, thinly sliced
• 1 cup shelled edamame (thawed if frozen)
• 1/4 cup rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds, plus extra for garnish

Instructions:

1. In a large bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, ginger, red pepper flakes, and 1 tbsp sesame seeds until smooth.
2. Add cucumbers and edamame to the bowl. Toss gently until evenly coated with the dressing.
3. Let the salad sit for 10 minutes at room temperature to allow flavors to meld.
4. Transfer to a serving dish and sprinkle with extra sesame seeds.

The nutty sesame dressing clings perfectly to the cool cucumbers and tender edamame, creating a harmony of textures in every bite.

Tip: For extra crunch, add a handful of toasted slivered almonds just before serving.

Conclusion

With 20 refreshing and healthy cucumber recipes, there’s something for every taste—whether you’re craving a crisp salad, a cooling drink, or a light snack. We hope these ideas inspire you to get creative in the kitchen! Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest for others to enjoy. Happy cooking!