Cucumber and Walnut Salad
Bright, fresh, crunchy, very simple and fast! This cucumber and walnut salad combines three ingredients into an interesting and unexpected dish. Perfect as a snack or side.
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
2
Cucumber
1
Onion
50 grams
Walnut
0.5
Lemon
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You'll need either two medium or one large cucumber. Any type of onion works; I used red onion because it's sweeter and better for salads. Use shelled walnuts or shell them yourself.
Step 2
Rinse and peel the onion, then slice it into thin feathers.
Step 3
To remove bitterness from the onion, soak it in ice water for 10 minutes. You can also add table or wine vinegar to give it a tang. Alternatively, pour boiling water over the onion to remove bitterness - though this softens it and removes the crunch. Choose based on your taste.
Step 4
Toast the walnuts in a dry skillet over low heat, stirring until slightly crispy and aromatic. Then chop them into small pieces.
Step 5
Wash the cucumbers, trim the ends, and cut them into large chunks. Taste them - if they’re bitter, don’t use them. Peel them if the skin is thick and rough.
Step 6
Drain the onion in a sieve, then place on a paper towel to remove excess water. Pat dry from all sides.
Step 7
Arrange the cucumber chunks on a flat plate, top with onion feathers and walnuts. Drizzle with lemon juice or wine vinegar. Salt and pepper to taste. Pour over some vegetable oil - I used olive oil.
Step 8
Serve immediately - fresh vegetable salads should be eaten right away to prevent them from becoming soggy. Enjoy!