Crisp Apple & Cucumber Salad with Citrus-Tangerine Vinaigrette
Igor Gjozinski
4/2/2026
Updated on
5/7/2026
Public
Cooking Video
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Easy
Servings:
2
Total Weight:
392g
Meal Role:
Side Dish / Salad
Fit & Sate:
Light & Quick
Time Breakdown
Preparation
15m
Total Time
15m
Meal Prep Info
Portable
15 min hands-on time
Nutrition
2
53
Calories
2
1.5 g
Protein
2
12.4 g
Carbs
2
0.2 g
Fat
Sugar:
8.4 g
Fiber:
2.4 g
Saturated Fat:
0 g
Unsaturated Fat:
0.1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
703.6 mg
Calcium:
2.3 mg
Iron:
0mg
Potassium:
309.3mg
Salt:
0g
Ingredients 7
Servings:
Lettuce
150
Gram
21.0
1.4g
4.5g
0.0g
Cucumber
100
Gram
12.0
0.6g
2.2g
0.2g
Apple
100
Gram
58.0
0.7g
15.0g
0.2g
Fresh lemon juice
10
Gram
1.2
0.0g
0.4g
0.0g
Tangerine juice fresh
25
Gram
10.8
0.1g
2.5g
0.1g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
Soy sauce
4
Gram
2.1
0.3g
0.3g
0.0g
Cooking Instructions
Crisp Apple & Cucumber Salad with Citrus-Tangerine Vinaigrette
A refreshing, crunchy salad that balances the sweetness of apples with the bright, zesty notes of tangerine and lemon.
Ingredients
The Base:
1 Crisp Apple (cut into 1–1.5 cm cubes)
1 medium Cucumber (halved lengthwise, seeded, and sliced into 1 cm half-moons)
1 head of Lettuce (cut into 1.5 cm wide ribbons/strips)
1/2 Small Lemon (for coating the apples)
1/2 tsp Salt
The Citrus Dressing:
Juice of 1/2 small Lemon (adjust based on the acidity of the first half)
Juice of 1/2 Tangerine (freshly squeezed)
2 tbsp Cold-pressed Sunflower oil
Instructions
Prep and Protect the Apples: Cut the apple into uniform 1–1.5 cm pieces and place them immediately into your salad bowl. Squeeze the juice of half a small lemon over them and toss well; this adds flavor and prevents the apples from browning.
Prepare the Vegetables: Seed and slice the cucumber into half-moons. Slice the lettuce into 1.5 cm strips. Add both to the bowl with the apples.
Whisk the Vinaigrette: In a small separate bowl, combine the remaining lemon juice, the fresh tangerine juice, and the cold-pressed sunflower oil. Whisk until the dressing is well combined.
Season and Mix: Sprinkle the salt over the salad mixture. Using your hands (the best way to ensure even coating without bruising the lettuce), gently toss the ingredients together.
Dress and Serve: Pour the citrus dressing over the salad and give it one final thorough mix. Serve immediately while the greens are crisp.