Summer Crunch Salad

This Summer Crunch Salad is my favorite way to use up those end of summer vegetables and herbs from the garden. It is a vibrant, refreshing dish made with crisp cucumbers, sweet cherry tomatoes, sharp radishes, and sweet red bell peppers, tossed with fresh parsley and chives, and finished with a simple dressing of olive oil and lime juice. If you like crunch like I do try this Broccoli Crunch Salad or this Cucumber Radish Salad.

Why You’ll Love This Recipe

Minimal Prep: It comes together in minutes with no cooking required, making this summer crunch salad ideal for hot summer days.

Maximum Crunch: Crisp cucumbers, sharp radishes, and sweet red bell peppers give every bite an satisfying snap. The summer crunch salad is packed full of texture and flavor.

Juicy Contrast: Ripe cherry tomatoes add bursts of sweet, tangy juice to balance the crisp vegetables. That’s why the summer crunch salad is such a hit at picnics and barbecues.

Bright Herbs: Fresh parsley and chives provide a clean, aromatic finish that lightens the entire dish.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, this summer crunch salad is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Cucumber: traditional American slicing cucumber, with a dark green, thick, waxy skin.

Radish: provide a refreshing crunch and a mildly peppery bite, adding vibrancy and texture.

Cherry Tomatoes: are sweet and juicy little flavor bombs that brings a burst of freshness to anything you use them in.

Red Bell Pepper: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Fresh Chive: are a versatile herb often used as a garnish or added to dishes for a subtle onion flavor.

Fresh Parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Lime: are a small, green citrus fruit know for its sour taste and high vitamin C content.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

Peel your cucumber: and cut into 1/4’s or half moons depending on the variety of cucumber you choose.

Wash and trim the radishes: slicing thinly into half moons.

Remove the seeds and ribs from the bell pepper: and dice evenly to add to your summer crunch salad.

Cut the cherry tomatoes: in half or 1/4’s depending on how large they are.

Chop the fresh parsley: finely.

Chop the fresh chives: into 1/8″ to 1/4″ pieces.

Place all of vegetables and herbs: into a bowl for your summer crunch salad.

Pour over: the juice of one lime and the olive oil.

Add the: salt and pepper and toss the salad gently with a rubber spatula.

Enjoy!

Recipe Tips and Tricks

If the cucumber is seedy: remove them with a spoon before cutting the cucumber into pieces.

Try to keep the vegetables: cut as closely in size as possible as it creates a prettier salad overall.

Fresh herbs: are the key here adding all the herby goodness to this salad.

Recipe Variations

Fresh Dill: makes a delicious herb alternative.

Dairy-Free Sour Cream: can be added for a creamier salad dressing. 1/4 cup is all you need.

Any variety of cucumber will work: I like to use pickling cucumbers from the garden. Persian cucumbers work well too. Use 4 of the Persian and leave the skins on for your summer crunch salad.