Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 2 crisp apples, thinly sliced (honeycrisp or Fuji work well)
- 1/4 cup fresh mint leaves, chopped
- 1 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
- Optional: sliced almonds or walnuts for added crunch
Instructions
- Start by washing the cucumbers and apples thoroughly. Thinly slice both the cucumbers and apples, aiming for even slices to ensure a balanced bite in each forkful. Set aside in a large mixing bowl.
- In a small bowl, combine the Greek yogurt, fresh lemon juice, honey, chopped mint leaves, a pinch of salt, and pepper. Whisk until smooth and well mixed. Adjust seasonings to taste — adding more lemon or honey if desired for extra tang or sweetness.
- Pour the mint yogurt dressing over the sliced apples and cucumbers. Gently toss everything together until the salad is evenly coated with the dressing. Be careful not to break the fruit slices.
- Sprinkle sliced almonds or walnuts on top for added texture and crunch. Garnish with additional mint leaves if desired. Serve immediately to enjoy the crispness or refrigerate for up to 1 hour before serving for an even cooler experience.
Notes
- Store any leftovers in an airtight container in the refrigerator. Due to the fresh ingredients and dairy dressing, it’s best to enjoy the salad within 24 hours to maintain its freshness and prevent sogginess. If the dressing thickens upon refrigeration, stir in a splash of water or lemon juice to loosen it before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Summer Recipes
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free, Nut-Free (without nuts)
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe)
- Calories: 120 kcal Kcal
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 5 mg
