Ingredients
- For the salad:
- 2 large apples (Honeycrisp or any variety you prefer)
- 2 cups Persian or mini cucumbers, sliced (roughly 4–5 mini cucumbers or 1 English cucumber)
- For the mint yogurt dressing:
- ½ cup plain Greek yogurt
- ½ cup fresh mint leaves (packed)
- 1 teaspoon garlic powder (or 2 cloves garlic)
- 2 tablespoons lemon juice (roughly ½ a lemon)
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon olive oil
- Salt and pepper, to taste (salt generously!)
Instructions
- Add all the dressing ingredients to a food processor, starting with the fresh mint. Pulse until everything is blended into a creamy dressing. You may need to scrape down the sides a couple of times, but it should only take about a minute.
- Slice the apples and cucumbers, removing the cores, seeds, and any tough ends. You can cut them into thin slices or chunks, depending on your preference. There’s no need to peel the skins, as they add color and nutrients to the salad.
- Transfer the sliced apples and cucumbers to a large salad bowl. Top with the desired amount of dressing and toss to combine. Season with additional salt and pepper to taste.
- Serve immediately for a fresh, crisp salad.
Notes
- You can adjust the amount of mint and garlic in the dressing to suit your taste preferences.
- This salad can be made ahead, but it’s best enjoyed fresh to maintain its crispness.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Salads, Healthy Meals, Light Meals
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
