Name: Cucumber Ribbon Salad with Creamy Lemon Vinaigrette
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium cucumbers (seedless/English preferred), shaved into ribbons; 1/2 cup snow peas, thinly sliced on a bias; 1 small watermelon radish, thinly shaved (use a mandoline if you have one); 4 oz goat cheese, crumbled; 1/4 cup toasted pine nuts; 2 tablespoons chopped fresh chives; Freshly cracked black pepper; Lemon zest; 2 T lemon juice; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1/3 cup olive oil; 1 teaspoon salt; 1 tablespoon agave, more to taste; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder

Description

This Cucumber Ribbon Salad is a fresh, spring-inspired dish with crisp cucumbers, snow peas, and watermelon radish. Creamy lemon vinaigrette, goat cheese, and pine nuts add richness and tang. It’s perfect as a light lunch or a standout side.

Ingredients

Units Scale

Cucumber Ribbon Salad

2 medium cucumbers (seedless/English preferred), shaved into ribbons
1/2 cup snow peas, thinly sliced on a bias
1 small watermelon radish, thinly shaved (use a mandoline if you have one)
4 oz goat cheese, crumbled
1/4 cup toasted pine nuts
2 tablespoons chopped fresh chives
Freshly cracked black pepper
Lemon zest

Creamy Lemon Vinaigrette

2 T lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 teaspoon salt
1 tablespoon agave, more to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

Instructions

First, make the vinaigrette. Preferably using an immersion blender, add all the ingredients except the oil into a pitcher. Slowly drizzle the oil while running the blender until the vinaigrette is fully blended and creamy. See the how-to in the post for other methods.
To prepare the salad ingredients, shave the cucumbers into ribbons using a vegetable peeler or mandoline. Slice the watermelon radish in half, then use a mandoline to thinly slice it. If you don't have one, use a sharp knife (paid link) to slice the radish carefully into thin pieces.
Slice the snow peas at an angle into 1/4 inch pieces.
Toast the pine nuts in a hot, dry pan, stirring constantly, until they brown or for about 5 minutes.
To plate the salad, divide the cucumber ribbons between two bowls and drizzle on 2-3 tablespoons of creamy lemon vinaigrette per bowl. Then sprinkle the salads with crumbled goat cheese and toasted pine nuts.
Next layer on the watermelon radish and snow peas, followed by chives, fresh cracked pepper, and lemon zest.
Serve the salad "un-tossed".

Notes

See the how-to details in the post for how to prepare each ingredient including the cucumbers, radishes, and toasting pine nuts.

Prep Time: 20 minutes
Category: Side dish
Method: no cooking
Cuisine: American