A crisp and refreshing salad that is done in less than twenty minutes.
Full of flavor and a colorful addition to your dinner menu.
During the summer months, having a recipe you can count on that is refreshing and super easy to make is always a pleasure. This cucumber and orange salad fit those criteria.
With fresh ingredients and staples in your pantry, this cucumber and orange salad will soon become your go-to.
There are so many variations of this delicious cucumber salad recipe. We like our salad fresh and light.
In this Article
- Should you peel a cucumber before you put it in a salad?
- Did you know?
- Here are a few helpful tips for the ingredients needed to make this delicious orange and cucumber salad
- Equipment needed
- How to make orange segments
- Tips and step-by-step how to make cucumber salad
- Recipe variation
- What pairs well with this cucumber salad?
- Can this cucumber salad be made ahead of time?
- If you enjoyed this recipe for cucumber salad, check out these flavorful recipes.
- Cucumber And Orange Salad
Should you peel a cucumber before you put it in a salad?
It all depends on the variety and maturity of the cucumber. English and Persian cucumbers have thin skin, which does not need any peeling.
Regular market cucumbers may have a thicker peel that can be tough and bitter, therefore is best to peel them.
Did you know?
Contrary to popular belief, the cucumber skin is not what some people experience digestive upset with.
Quite the opposite, it is the larger or the over-bulging middle part of the cucumber.
Selecting a very fresh and firm cucumber helps with digestive issues, and enjoying it with some spices or herbs, such as mint, cumin, and anise, facilitates digestion.
The smaller the cucumber, the richer it is in flavor.
Here are a few helpful tips for the ingredients needed to make this delicious orange and cucumber salad
This is a quick introduction. Please read the recipe for complete instructions.
Oranges: Pick your favorite; Valencia, Navel, or blood orange will be perfect as they are rich in natural sweetness and with loads of natural juices. Ensure they are mature and the skin has no bruising or dark spots. Save zest before cutting to add to your salad.
Cucumber: Fresh, free of bruising, and slender.
Mint leaves: gives it an added layer of freshness once added to the cucumber and lemon. Fresh small leaves can be left whole. Large ones gently slice them not to bruise them.
Olive oil: A light olive oil works best here as it will complement and uplift. I do not recommend EVOO.
Honey: The natural sweetener and the perfect counterbalance from the acidity of the lemon.
Lemon: Zest and then juice it to bring the acidity to your honey vinaigrette.
I only recommend what I use and love. I am confident that you have all the below in your pantry.
Sharp pairing knife and chef’s knife: The small chef’s knife removes the skin and pit of the orange. Small sharp utility knife to remove the internal orange pulp.
Mandoline: The best tool to ribbon your cucumber without bruising it and all the slices being perfectly even.
Microplane: Zesting citrus has never been easier than with a microplane. You want the zest to be ring free and yet to keep all the natural essence.
Juicer or squeezer: I have a few in my kitchen, as you do. For this recipe, I used the hand squeezer. Any will work, of course.
Bowl: Where you will mix your sliced cucumber with the rest of the ingredients.
Small jar with a tight lid: to prepare your honey vinaigrette.
How to make orange segments
As you can see, we used the orange flesh. To achieve that, we just had to take a few easy steps.
First, do this over a bowl to collect all the juices that will run off your orange when cutting. You will be using them to create your vinaigrette.
- Cut off both ends of your orange just enough o expose the flesh.
- Place the orange end down, and with a sharp knife, cut away the peel by ensuring your remove as little as possible of the flesh.
Now you have an entire outer peel-free orange. Now let’s tackle the internal part.
- Cut along the inside of the membranes that separate the orange segments with a small sharp knife, slicing only down to the center, halfway, of the orange.
- Continue around the entire orange, cutting out each segment and leaving behind the membrane.
Tips and step-by-step how to make cucumber salad
The success of this beautiful creamy cucumber salad rests on a few tips:
Start by making the citrus vinaigrette.
Add the honey, olive oil, lemon, orange zest, and lemon juice in a tightly sealed jar. Shake and set aside.
Over a large bowl, remove the outer peel with a knife and section off the segments. Instructions above. Keep the orange juice that comes out when you slice the membrane segments.
Remove the ends of your cucumber and slice thin slices with the help of a mandoline. Highly recommend it as all the slices will be even, and the dressing will penetrate them better too.
Combine the oranges, cucumber, and dressing and serve.
This is the base of lots of new salads. With the suggestions below, you will have fun creating something fun every week, let your imagination go wild, and create your version.
- I used navel oranges for this recipe. Have fun using Tangelos, Valencia, Mandarin, and last but not least, blood orange. Make sure they are sweet.
- Dill, basil, oregano, parsley, and tarragon can be used interchangeably instead of mint.
- Green onions or red onions, thinly sliced, can be added.
- Red or orange bell peppers are fantastic and marry well with the dressing.
What pairs well with this cucumber salad?
The possibilities are endless, and here are a few suggestions for you to try this orange salad with:
The perfect side dish for the jalapeno burgers. The crispiness and freshness of the salad compensate for the burger.
Can this cucumber salad be made ahead of time?
Yes, you can make it early but do not mix it until the last minute. The lemon can break down the cucumber and make it soggy.
If you enjoyed this recipe for cucumber salad, check out these flavorful recipes.
Equipment used to create this excellent recipe of cucumber and orange salad
Cucumber And Orange Salad
- 2 oranges, zest half of one orange for the vinaigrette
- 1 cucumber, slices into ribbons
- 10 to 20 mint leaves
- ½ cup olive oil
- 2 teaspoons honey
- 1 lemon, zested and juiced
- In a jar with a tight seal lid, prepare the citrus vinaigrette by adding the olive oil, honey, lemon zest, zest of the orange, and lemon juice. Shake well and set aside.
- Over a bowl, remove the peel and the white part of the orange. You should have the pulp showing attached to the internal membranes. With a sharp small utility knife, slice down between the orange pulp and the white membrane. Do so for the whole orange. Make sure all the juices are collected into the bowl.
- Add your cucumber ribbons to your orange juice and orange slices, add the mint and the citrus vinaigrette.
- Mix well and serve.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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