Cucumber Peanut Salad

This peanut salad is a wonderful way to use up fresh summer cucumbers in a slightly non-traditional salad. 


  • 1 teaspoon peanut oil
  • 1/3 cup raw peanuts
  • 1 clove garlic (minced)
  • ½ pound cucumber (s)
  • 1/3 cup thinly sliced sweet red peppers
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped flat-leaf parsley
  • 2 cups loosely packed baby spinach (chopped)
  • 2 tablespoons rice vinegar
  • 2 tablespoons roasted peanut oil
  • 2 teaspoons honey
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Heat a skillet over medium-low heat. Add the oil followed by the peanuts and toast until warm and starting to toast, 1 to 2 minutes. Be sure to shake the pan often. Add in the minced garlic and cook for a minute more. Remove from heat and let cool.
  2. Cut the cucumbers into bite-sized circles or half-moons. Add to a bowl along with the peppers, cilantro, parsley, and spinach. Add in the slightly cooled peanuts.
  3. Whisk together the ingredients for the dressing, pour over the salad, and toss until well combined. Serve immediately.


Tips and Tricks: If desired, you could turn this into a cucumber-only salad and leave out the spinach.

Stock up: Get the pantry ingredients you will need: cucumbers, peanuts, spinach

Nutrition: See the information.