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Cucumber Celery Salad

This cucumber celery salad features crisp, fresh vegetables tossed with a light vinaigrette. The crunchy texture and cool, watery bite of cucumber complement the earthy crunch of celery, resulting in a refreshing side dish with a bright, clean appearance.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably seedless or peeled
  • 3 stalks celery cut into thin slices
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon honey optional for sweetness
  • to taste salt
  • to taste black pepper

Equipment

  • Knife
  • Cutting board
  • Large mixing bowl
  • Whisk
  • Jar with Lid

Method
 

  1. Wash the cucumbers and celery thoroughly under cold water.
  2. Use a knife and cutting board to thinly slice the cucumbers and celery stalks, aiming for uniform pieces that will blend well in the salad.
  3. Transfer the sliced cucumbers and celery into a large mixing bowl, allowing them to mix together visually and feel crisp to the touch.
  4. In a small jar or bowl, whisk together olive oil, white vinegar, honey, salt, and black pepper until the dressing is well combined and slightly emulsified.
  5. Pour the vinaigrette over the sliced vegetables in the bowl, then toss gently with a spoon or salad fork until all pieces are coated evenly.
  6. Let the salad sit for 5 to 10 minutes to allow flavors to meld and the vegetables to slightly soften while remaining crunchy.
  7. Give the salad a final toss, taste for seasoning, and add more salt or pepper if desired.
  8. Serve the cucumber celery salad immediately for a fresh, crisp texture or chill for a few more minutes to enhance its cooling effect.

Notes

For extra flavor, add chopped fresh herbs such as dill or parsley before serving.