Description

This refreshing salad features crunchy cucumbers, tart apples, and rich eggs all tossed in a smooth, creamy dressing. It’s light, flavorful, and perfect for lunch, picnics, or a simple side dish.

Ingredients

Scale

2 medium cucumbers, diced
2 medium apples, cored and diced (Granny Smith recommended)
4 large hard-boiled eggs, chopped
1/2 cup plain Greek yogurt (or mayonnaise if preferred)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper, to taste
1/4 cup chopped fresh dill or parsley (optional)

Instructions

Dice the cucumbers, apples, and hard-boiled eggs into similar-sized pieces for even bites.
In a large bowl, whisk together the Greek yogurt, Dijon mustard, and apple cider vinegar. Season with salt and pepper.
Add the chopped cucumbers, apples, and eggs to the bowl. Gently mix to coat everything evenly.
If desired, sprinkle in the chopped dill or parsley and lightly toss again.
Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

Make sure cucumbers are well-dried to prevent a watery salad. For added crunch, try tossing in chopped nuts like walnuts or pecans. This salad holds up well overnight, making it a great prep-ahead option.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 5g
Sodium: 160mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 10g
Cholesterol: 140mg

Keywords: cucumber apple egg salad, creamy salad, picnic salad, light lunch