Shaved Cucumber Apple Walnut Salad (Printable)

Crisp cucumber and apple ribbons with toasted walnuts and a maple-Dijon dressing—bright, quick, and gluten-free.

# What You’ll Need:

→ Produce

01 - 2 medium cucumbers
02 - 2 crisp apples (Granny Smith or Honeycrisp recommended)
03 - 1 small shallot
04 - 2 cups mixed salad greens (arugula, baby spinach, or spring mix)

→ Nuts & Seeds

05 - 1/2 cup walnuts, roughly chopped

→ Maple Vinaigrette Dressing

06 - 3 tablespoons pure maple syrup
07 - 2 tablespoons apple cider vinegar
08 - 2 tablespoons extra-virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon sea salt
11 - Freshly ground black pepper, to taste

→ Optional Garnish

12 - 1/4 cup crumbled feta cheese
13 - 2 tablespoons fresh dill or mint, chopped

# How-To Steps:

01 - Wash and thoroughly dry the cucumbers and apples. Using a vegetable peeler or mandoline slicer, shave the cucumbers and apples into thin, elegant ribbons. Transfer to a large salad bowl.
02 - Thinly slice the shallot into delicate rings. Add the sliced shallot and mixed salad greens to the bowl with the shaved cucumber and apple ribbons.
03 - Place the roughly chopped walnuts in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring occasionally, until golden and fragrant. Remove from heat and allow to cool completely before adding to the salad.
04 - In a small mixing bowl, combine the pure maple syrup, apple cider vinegar, extra-virgin olive oil, Dijon mustard, sea salt, and freshly ground black pepper. Whisk vigorously until the dressing is fully emulsified and smooth.
05 - Drizzle the maple vinaigrette over the salad just before serving. Gently toss all ingredients together until evenly coated with the dressing.
06 - If desired, sprinkle with crumbled feta cheese and freshly chopped dill or mint. Serve immediately for the best texture and flavor.

# Expert Advice:

01 -
  • The combination of shaved cucumber and apple ribbons makes every bite feel lighter and more elegant than a regular chopped salad.
  • That maple dressing pulls everything together with a sweetness that never overpowers the fresh crunch.
  • Zero cooking means you can have this on the table in fifteen minutes without breaking a sweat.
02 -
  • Dress this salad right before serving because the delicate ribbons wilt fast once the oil hits them.
  • Mandolines are unforgiving so use the guard and never rush the slicing step no matter how hungry you are.
03 -
  • A quick squeeze of lemon juice over the apple ribbons the moment they are sliced keeps them bright and photogenic for hours.
  • Tasting the dressing on a leaf of arugula rather than off a spoon tells you exactly how it will perform once it meets the salad.

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