Discovering a new ingredient at the market is like Christmas morning to me! You could imagine my excitement when found a lemon cucumber. That’s right… a LEMON cucumber. It looks and tastes exactly as you would think. This recipe for a Lemon Cucumber Salad is just as tasty as if you used a regular English cucumber.
A lemon cucumber are small heirloom cucumbers that have a lemon colored skin. They are sweet, not bitter and are easily digested.
You’re probably wondering how I found strawberries like this. This delightful recipe includes dehydrated strawberries. I used my air fryer but you can use your oven. Simply roast them on low heat (220 degrees F) for roughly 6 hours or until they’ve dried. Dehydrated the strawberries retain the flavour and they turn into flavour BOMBS! Make a little extra and add them to your little one’s snack rotation. I purchase extra and they make a great treat for Carrington.
Scroll below for a full list of ingredients & instructions for this yummy Lemon Cucumber Salad. If you enjoy this salad, try my new recipe for a Mandarin Arugula Quinoa Salad with Lemon Vinaigrette.
Have an air fryer at home? Try my recipe for Loaded Vegan Smashed Potatoes!
Lemon Cucumber Salad
Ingredients
- 6 cups of baby spinach
- 2 lemon cucumbers halved and sliced
- ½ cup of yellow cherry tomatoes
- 1 fennel bulb thinly sliced
- 4 radishes thinly sliced
- ¼ cup of dehydrated strawberries
- 8 nasturtium flowers
- Fennel fronds to garnish
Instructions
- Place first seven ingredients in a medium-sized salad bowl.
- Garnish with fennel fronds.
- Serve with Lime Chive Dressing
I would love to get the recipe for the Lime Chive dressing from you. I can’t wait till I can find these little jewels. I’m going to check and see if spouts has them.