Have you tried this recipe for simple healthy cucumber salad with chives yet? It’s super easy to make and only 19 calories per serving. It is fat-free, paleo-friendly, vegan and gluten-free.

An overhead view of Healthy Cucumber Salad in a black bowl.

I originally shared this recipe on May 20th, 2014. I have updated some of the text today. This post may contain affiliate links. 

Is there such a thing as produce madness? If so I think I have that. The only way I can describe it, is that “I cannot help myself.” Its like those people who are addicted to buying stuff on QVC, I am pretty sure I have the local produce version of that. I need help!

This week I walked into Healthy Living and bought four pints of strawberries for no reason other than I felt like I needed them so badly! {I may or may not have eaten one of them with my lunch today.} And earlier today, I went down to our local market and bought four local beautiful European cucumbers without any particular plan as to what to do with them. I literally feel like I cannot help myself. 

I mean I say I have no plans as to what I will do with the four cucumbers, but we are going into the holiday weekend, and I will surely have opportunities to make a giant cucumber salad to share with everyone. All of my cousins from Texas are here and there will surely be lots of shenanigans. You can never go wrong with a simple healthy cucumber salad. Or if I am feeling a bit more fancy, I would be into making my 15 minute Greek Cucumber Salad with Grilled Marinated Chicken.

As for the strawberries, I am thinking of making something boozy, like this Strawberry Ginger Pink Lemonade Cocktail or perhaps a rhubarb and strawberry shortcake. DId I mention that I also happened to careen off the side of the road yesterday to buy local asparagus, rhubarb and garlic scapes? {See, produce madness is real!} 

simple healthy cucumber salad in a black bowl, from above

How to Make Cucumber Salad

This healthy cucumber salad recipe is so easy to make that it hardly counts as a real recipe. But I do have a couple tips to share with you all. 

  1. The Dressing: Mix the dressing in the bowl first. This helps save dishes and time!
  2. Rice Vinegar: The dressing consists mostly of rice vinegar. I prefer it because it is more mild and totally neutral in flavor. Make sure you buy the kind that is unseasoned. If you’re not sure, check the ingredients. It should be free of sugar or salt. If you don’t have it, sub in red wine vinegar.
  3. Sugar: I like to add a tiny bit of sugar to this cucumber salad. It is almost imperceptible, but it helps to balance the acidity of the vinegar and makes the cucumbers taste even more cucumbery. (Yes, I know that’s not a word- but you know what I mean, and I cannot think of a better way of describing it.) 
  4. Add Chives: I like to have chives in my cucumber salad, but you could use another herb. Basil or lemon basil would be a lovely addition like in my clean eating cucumber noodles recipe. Or you could use a small amount of dill or fresh oregano.
  5. Cut Cucumbers Thinly: The key to this simple salad is slicing the cucumbers as thinly as you can. You can use a mandoline like this or you can slice the cukes with a good sharp chef’s knife
  6. Stir and Serve: Once all the cucumbers are sliced, add them to the dressing in the bowl and stir everything to coat. Serve right away. 

See? This is the perfect non-recipe kind of recipe.

close up of cucumber salad in a black bowl

Can you Make Cucumber Salad Ahead?

I do not recommend it. Because of their high water content, cucumbers let off their water when they are sliced and come in contact with salt or anything salty. 

If you do have leftovers I recommend using a slotted spoon to serve the leftovers, as there will be a lot of water on the bottom of the bowl. 

Don’t miss this Ultimate Guide to Cucumbers!

More Healthy Salad Recipes:

I am head over heels for this Grilled Corn and Chickpea Salad recipe. I hope you’ll try it! 

If you haven’t already, this Cucumber Noodle and Napa Cabbage coleslaw recipe is super popular, and so delicious! 

If you’re feeling adventurous, try this Creamy Blue Cheese Coleslaw with Walnuts. It’ll knock your socks off! 

While my cousins are here I am planning to make Macaroni Salad. It’s a classic for a reason! Everyone loves it. 


Thanks so much for reading. If you happen to make this recipe, please come back and let me know how it goes by leaving a star rating and review. Thanks so much! 


close up of cucumber salad in a black bowl

simple cucumber salad

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 cups 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: American


Simple healthy cucumber salad with chives and rice vinegar. Very easy to make and only 19 calories per serving. Fat-free, vegan and gluten-free.



  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons chopped chives, optional
  • 6 cups sliced cucumbers


  1. Whisk vinegar, sugar and salt in a bowl. Stir in chives if using.
  2. Add cucumbers and toss to coat with the dressing.


If you have a thin skinned variety of cucumber, such as European or Lebanese, you do not need to peel them before slicing. If you have regular “garden” cucumbers, you can either peel them, or remove strips of the peel off with a vegetable peeler. This will result in a more pleasant and tender texture.

If you prefer to use another vinegar, I would recommend red wine vinegar.

You can omit the sugar if you are sugar free.

If you would prefer to add oil to this, use 2 tablespoons extra-virgin olive oil.

This recipe does not keep well because the cucumbers become soft and let off their water. I recommend serving right away.


  • Serving Size: 1 cup each
  • Calories: 19
  • Sugar: 3 g
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 1 g