This Spinach Cucumber Salad is the definition of clean, crisp, and refreshing. Featuring tender baby spinach, crunchy cucumber, and a bright lemon-dill vinaigrette, it’s a celebration of simplicity done right. Light yet flavorful, it’s the kind of dish that makes eating greens an absolute pleasure.
Whether you’re looking for a quick lunch, a healthy side, or a palate-cleansing plate to accompany dinner, this salad delivers. The optional feta adds a creamy contrast, while the fresh dill brings a fragrant herbaceous note. It’s a versatile and nutritious staple that can fit into nearly any meal plan or lifestyle.
Full Recipe
Ingredients:
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6 cups baby spinach, washed and dried
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1 large cucumber, thinly sliced
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1/4 small red onion, thinly sliced
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1/4 cup fresh dill, chopped
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1/4 cup crumbled feta cheese (optional)
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2 tablespoons lemon juice
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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1/4 cup extra virgin olive oil
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Salt and pepper to taste
Directions:
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In a small bowl, whisk together lemon juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
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In a large salad bowl, combine spinach, cucumber slices, red onion, and dill.
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Pour the dressing over the salad right before serving.
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Toss gently to coat all the ingredients evenly.
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Top with crumbled feta, if using, and serve fresh.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 190 kcal | Servings: 4 servings
Introduction to Spinach Cucumber Salad
Spinach Cucumber Salad is the epitome of freshness in a bowl. It’s crisp, light, hydrating, and incredibly easy to prepare—making it a go-to choice for summer meals, quick lunches, and even elegant dinner parties. This salad combines nutrient-dense baby spinach with refreshing cucumber, aromatic dill, and a bright lemon vinaigrette. The optional addition of feta cheese introduces a savory creaminess that complements the crisp textures beautifully. Whether you serve it as a side dish or enjoy it as a standalone meal, this salad delivers both flavor and nourishment in every bite.
Why You’ll Love This Salad
There are countless reasons to fall in love with this salad. First, it takes less than 10 minutes to prepare, which makes it ideal for busy days when you still want to eat something fresh and healthy. It’s also incredibly adaptable. You can add a variety of vegetables, protein options like grilled chicken or chickpeas, or even nuts and seeds for extra crunch. The lemon-dill vinaigrette brings a vibrant acidity that elevates the mild flavors of spinach and cucumber without overpowering them. Best of all, it’s suitable for many dietary preferences including gluten-free, vegetarian, low-carb, and dairy-free (if you skip the feta).
Health Benefits of Spinach and Cucumber
Spinach and cucumber aren’t just chosen for taste—they’re packed with nutrients. Spinach is a powerhouse of vitamins A, C, and K, as well as folate, iron, and fiber. It’s known for promoting bone health, supporting vision, and acting as an antioxidant-rich leafy green. Cucumber, on the other hand, is made up of about 96% water, which helps keep you hydrated and supports digestion. It’s also a good source of vitamin K and contains antioxidants that can help reduce inflammation. Together, these two ingredients create a nutrient-rich foundation that boosts your health while satisfying your taste buds.
Perfect Salad for Hot Weather
When the temperature rises, appetites often shrink. This salad is perfect for those hot days when you crave something light and cooling. Thanks to the high water content in cucumber and the airy, tender nature of baby spinach, every bite feels refreshing. The lemon vinaigrette enhances this cooling sensation, offering a citrusy brightness that lifts your mood and palate. Serve it chilled for maximum refreshment. It’s also a fantastic option to bring to picnics, barbecues, or potlucks—just keep the dressing separate until serving.
Pairing Ideas and How to Serve
This salad pairs wonderfully with a variety of main dishes. If you’re serving it as a side, try it with grilled salmon, lemon herb chicken, or a simple baked tofu for a plant-based option. It also works beautifully alongside grain bowls or Mediterranean platters featuring hummus, olives, and pita. Want to turn it into a meal? Add a handful of quinoa, cooked lentils, or sliced avocado to boost its protein and fiber content. For a more filling lunch, top it with hard-boiled eggs or leftover roasted vegetables.
Make-Ahead Tips
While this salad is best served fresh, you can prep most of the components in advance. Slice the cucumber and onion, wash and dry the spinach, and prepare the dressing up to 2 days ahead. Store each component separately in the refrigerator to maintain freshness. When you’re ready to serve, just toss everything together. If you’re packing this salad for work or a picnic, keep the dressing in a small container and drizzle it on just before eating to avoid sogginess.
Customization Options
One of the best things about the Spinach Cucumber Salad is how versatile it is. You can easily tailor it to suit your taste, dietary restrictions, or the ingredients you already have at home.
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Add-ins for crunch: Toasted almonds, pumpkin seeds, or sunflower seeds.
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Protein boosts: Grilled chicken, chickpeas, shrimp, tofu, or boiled eggs.
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Flavor upgrades: Fresh herbs like mint, parsley, or cilantro can add new dimensions.
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Dairy-free version: Omit the feta or use a vegan cheese alternative.
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Dressings: Swap the lemon-dill vinaigrette for a Greek yogurt dressing, tahini drizzle, or even a simple olive oil and balsamic blend.
Seasonal and Local Ingredient Focus
This salad celebrates ingredients that are in season during spring and summer. Fresh baby spinach and cucumbers are widely available and often taste best when locally sourced. Using seasonal produce not only supports local farmers but also ensures that you’re getting the most flavor and nutrients from your ingredients. You’ll also notice a difference in texture—local cucumbers tend to be crisper, and fresh spinach is more tender and vibrant.
Why the Dressing Matters
The lemon-dill vinaigrette is more than just a functional dressing—it’s a flavor amplifier. Lemon juice brings a natural tartness that balances the subtle sweetness of the cucumber and the earthiness of spinach. Dill introduces a clean, grassy, slightly citrusy note that enhances the salad’s refreshing quality. The mustard and olive oil help emulsify the dressing, creating a light yet silky coating for the greens. This dressing is simple but incredibly effective, and it’s worth mastering for other salads too.
Kid-Friendly and Family-Approved
While leafy salads aren’t always a kid favorite, the mild and familiar ingredients in this recipe can appeal to younger palates. Cucumber’s crunch and the fun spirals of red onion (if thinly sliced) can intrigue kids visually and texturally. You can even make a deconstructed version by serving the spinach, cucumber, and feta separately with a dipping sauce made from the vinaigrette. This way, even picky eaters can find elements they enjoy.
Storage and Leftover Ideas
If you happen to have leftovers, store them in an airtight container in the fridge. The salad will keep well for about 24 hours if already dressed, although the spinach may wilt slightly. For best results, store the dressing separately and add it only when you’re ready to eat. Leftover salad can be repurposed into a wrap, tossed into a grain bowl, or blended into a green smoothie for a nutrient-rich base.
Conclusion
Spinach Cucumber Salad is a shining example of how a few fresh ingredients can come together to create a vibrant, satisfying dish. It’s quick to prepare, highly adaptable, and bursting with health benefits. Whether you’re enjoying it as a light lunch, a starter, or a side dish, this salad fits seamlessly into any lifestyle. The crisp cucumbers, tender spinach, and zesty lemon-dill dressing form a harmonious trio that brings freshness to every forkful. It’s a recipe you’ll come back to again and again—not just for its ease and nutrition, but for its timeless simplicity and crowd-pleasing appeal.