Cucumber Beet Salad with Red Onion — Fresh, Crunchy, and Full of Zing! 

This Cucumber Beet Salad is a powerhouse of color, crunch, and flavor. It’s the kind of dish that brightens up any table and leaves you feeling refreshed and nourished.  Whether you’re serving it as a light lunch, a BBQ side, or a colorful addition to your vegan spread, this one’s a winner! 

 Ingredients

Fresh and simple:

• 2 medium cucumbers, sliced thin 
• 2 cooked beets, thinly sliced or spiralized (golden or red!) 
• 1/2 small red onion, thinly sliced 
• 2 tbsp fresh parsley or dill, chopped 

 For the Dressing:

• 2 tbsp olive oil 
• 1 tbsp apple cider vinegar or lemon juic
• 1 tsp maple syrup or agave (optional) 
• Salt & freshly cracked black pepper to taste 

 Instructions

1. Prep the veggies: Combine sliced cucumbers, beets, and red onion in a large bowl.
2. Make the dressing: Whisk together olive oil, vinegar (or lemon juice), maple syrup, salt, and pepper.
3. Toss & chill: Pour dressing over the veggies, toss to coat, and sprinkle with fresh herbs. Let it chill for 10–15 minutes before serving for the best flavor!
4.  Tips & Twists

• Add avocado  or walnuts for extra richness.
• Swap beets for radishes if you prefer a spicier crunch.
• Great for meal prep—flavors deepen after a day in the fridge!