Cashew Cranberry Cucumber Salad with Balsamic Date Vinaigrette

Cashew Cranberry Cucumber Salad

Well today was a balmy 60 degrees in NE Ohio and upper 70’s predicted for the weekend. I’m starting to get excited about lighter more warm weather types of foods. I never really thought about a cucumber salad until my daughter-in-law made one recently using gourmet cucumbers. Boy was it delicious!

I’ve seen English seedless cucumbers in the grocery store. You know – the long thin ones wrapped in plastic. So I decided to try them for the first time. I, of course, had to ask someone why they are wrapped in plastic. The knowledgeable Heinen’s produce guy told me it’s to protect them from getting bruised seeing that the skin is so thin and fragile. It is not necessary to peel an English cucumber for this reason which means added nutrients and anti-oxidants.

Having had regular cucumbers and now the seedless variety I would definitely say seedless is the way to go for an all cucumber salad. Regular cucumbers are less expensive but have a tough waxy skin, large seeds which can be difficult to eat and not a whole lot of flavor. I think they are a nice addition to a leafy salad but not an exclusively cucumber salad. English cucumbers are more expensive but have edible skin, no seeds to deal with and a sweet flavor.

Because cucumbers are low in calories (about 45 calories in one cucumber) they are an excellent choice if you are trying to manage your weight. They are composed of 95% water so are great little hydration stations too. They also are high in soluble fiber. As soluble fiber dissolves it produces a gel that binds with cholesterol and sugar. For this reason this type of fiber helps to improve cholesterol and blood sugar levels.

A cucumber is a vegetable right? Wrong. Don’t feel bad if you are like me and thought is was. Apparently anything that contains the seeds of the plant is a fruit. So cucumbers, tomatoes and avocados are technically all fruits.

Ingredients / Directions

  • English cucumber washed and unpeeled. Use a potato peeler to make long ribbon slices.
  • Dried, unsweetened cranberries
  • Cashews
  • Dried edamame (immature soybeans)

Note: You are the author of your cucumber salad. Use whatever additions you want or have on hand at home. I think other good add-ins are thinly sliced red onions, radish, cherry tomatoes, fresh dill or cilantro.

Balsamic Date Vinaigrette: 1/3 cup balsamic vinegar, 1 tbsp. date syrup and 1 tbsp. water

Balsamic Date Vinaigrette Salad Dressing. I mean honestly you can’t get any easier then this! You can make a larger batch and keep refrigerated for up to 2 weeks. Need extra tang? Add dijon mustard and black pepper – although personally I think less is more.
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Look at these beauties!

Author: DIANA ZATT

Hi everyone! It's no secret. I'm pretty addicted to eating clean and leading a healthy lifestyle. I am a registered nurse and chronic condition educator (diabetes, heart failure, hypertension, obesity & COPD). Nothing excites me more, personally and professionally, then helping others take control of their health. It really is a passion of mine. That's why I created this blog! When I am not in the kitchen creating healthy eats or digging through scientific literature, I enjoy hiking, biking, gardening and spending time with hubby Dennis. Oh and I am a mother to a loud mouthed parrot named Pickles, a 20 year old black cat named Charlie and about 50,000 honey bees.

One thought on “Cashew Cranberry Cucumber Salad with Balsamic Date Vinaigrette”

  1. Your posts are so motivating and helping me to eat healthy and feel good. Thank you so much.

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