Apple and Cucumber Salad



2 tablespoons olive or canola oil

1 tablespoon white vinegar

1 teaspoon honey

1 tablespoon apple juice

1/4 teaspoon salt

1/8 teaspoon black pepper


2 large apples with skin

juice from 1/2 lemon (about 1 tablespoon)

2 small cucumbers, peeled and sliced about 1/4-inch thick

1/2 red bell pepper, coarsely chopped

2 tablespoons red onion, diced

2 teaspoons fresh dill, chopped, or 1/2 teaspoon dried (optional)

*Special Note:
Do not give honey to children under 12 months of age - they are at risk of infant botulism, which is a rare but serious form of food poisoning.



  1. Combine the dressing ingredients in a bowl. (This can be done, covered, and refrigerated a day ahead.)


  1. Wash the apples well since you are using the skins.
  2. Remove the core and cut the apples into bite-sized pieces.
  3. Put the apple pieces into a large bowl, add lemon juice, and toss together to keep the apples from turning brown.
  4. Wash and prepare the cucumber, red bell pepper, red onion, and dill (if using fresh). Add these ingredients to the apple pieces.
  5. Add the dressing and toss everything until the apples and vegetables are well coated.
Nutrition Facts: 

Serving size: 1 cup

Calories: 100

Fruits and Vegetables: 1 cup

Fat: 5 g

Fiber: 2 g

Sodium: 100 mg


This material was developed by the UMass Extension Nutrition Education Program.

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