Lemon and Cucumber Salad

Contributor: Kathy Strahs

This cool and refreshing salad, featuring a pop of citrus flavor from freshly squeezed lemon juice, pairs especially well with lighter cookout mains like grilled chicken and seafood.

  • Author: Kathy Strahs
  • Prep Time: 10 minutes
  • Drain + Marinade Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American


  • 1 and ½ lb. cucumbers, about 23 medium, thinly sliced
  • 1 tsp. salt
  • 2 Tbsp. freshly squeezed lemon juice, about 1 lemon yield
  • 1 Tbsp. sugar
  • 2 Tbsp. toasted sesame oil
  • 2 scallions, chopped
  • 1 Tbsp. toasted sesame seeds


  1. Place the cucumber slices in a colander set over a bowl. With your hands or a wooden spoon, toss the cucumbers with the salt to coat.
  2. Transfer the colander and bowl to the refrigerator and let the salted cucumbers drain for 1 hour.
  3. While the cucumbers drain, whisk together the lemon juice and sugar in a medium bowl until the sugar is dissolved. Slowly whisk in the sesame oil.
  4. Pat the drained cucumbers dry with a paper towel, and place the cucumbers in the medium bowl with the dressing. Add the scallions and sesame seeds and toss to combine.
  5. For the best flavor, let the salad marinate for about 2 hours in the refrigerator, stirring occasionally, before serving.