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I just realized that summer is the perfect season for lazy cooks like me. With so many delicious fresh fruits and vegetable available, it’s easy to eat well with minimal effort.
This simple Weight Watchers cucumber salad recipe is a perfect example. It comes together in less than ten minutes, especially if you have one of these handy dandy hand-held slicers (affiliate link).
It is great on its own as a low calorie snack. Or, as a side dish for lunch or supper.
Having an assortment of simple salads like this ready and waiting in the fridge make getting dinner on the table a breeze.
Just pull out the salads and serve them with grilled or broiled meat/fish of your choice. And Voila, dinner is done!
Recipe Notes
This easy flavorful WW vegetarian cucumber salad is full of flavor and super low in calories.
I adapted it from a recipe I saw in The Hungry Girl Diet Cookbook (affiliate link), where she calls it Super Sunomono. It’s a quick and easy variation of that yummy cucumber salad served in Japanese sushi restaurants.
The only change I made was to use a couple packets of Truvia (affiliate link) instead of sugar to save a few calories. I’m trying to avoid added sugar as much as I can this month.
The longer the cucumbers marinate the better this tastes. I placed mine in a plastic container that I could shake once in a while to coat the cucumbers in the marinade. A ziplock bag with the air squeezed out would work well tool.
How Many Calories and WW Points in this Cucumber Salad?
According to my calculations, each serving has about 36 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
0 SmartPoints (Green plan)
0 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
0 PointsPlus (Old plan)
This works with Weight Watchers Simply Filling too. Enjoy!
If you like this simple cucumber salad, be sure to check out my other easy, healthy Weight Watchers friendly recipes including Carrot Salad with Raisins and Walnuts, Easy Weight Watchers Orzo Salad with Vegetables, Orange Cucumber Salad, Trisha Yearwood’s Orzo Salad Made Lighter, Creamy Cucumbers & Tomatoes in Yogurt, and Cucumber Melon Salad
If you’ve made this Low Fat Cucumber Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Cucumber Salad Recipe
Equipment
Ingredients
- 3 tablespoons rice wine vinegar
- 2 packets Truvia (affiliate link) sweetener (or 2 teaspoons sugar)
- Dash of salt
- 4 cups thinly sliced cucumber
Instructions
- In a large bowl, stir together the vinegar, sweetener and salt until the sweetener and salt have dissolved.
- Add the cucumber slices to the bowl and mix well to combine.
- Eat immediately or place in a covered container in the refrigerator for 1 or more hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from The Hungry Girl Diet Cookbook: Healthy Recipes for Mix-n-Match Meals and Snacks (affiliate link) by Lisa Lillien
This video from Japanese Cooking 101 demonstrates how you can make your own more traditional Sunomono (Cucumber Salad) if you are so inclined:
Here’s another favorite salad with just 55 calories – Cucumber, Apple, Fennel and Radish Salad
More Weight Watchers Salads You Might Like
- Spiral Fruit and Cuke Salad (HungryGirl)
- Strawberry Cucumber Salad (SkinnyTaste)
- Spicy Cucumber Salad (LaaLoosh)
- 10-Minute Thai Shrimp, Cucumber and Avocado Salad (Cookin’Canuck)
- Go Greek Cucumber Noodle Salad (HungryGirl)
- Spiralized Greek Cucumber Salad with Lemon & Feta (SkinnyTaste)
- Cilantro Lime Cucumber Salad (LaaLoosh)
Search for More Easy Weight Watchers Friendly Salads
Here’s another easy and healthy way to make cucumber salad:
I love the crunch of the cucumbers. I eat this with dinner every night and it fills me up. I also add cut up tomatoes.
I’ve made this twice, using different vinegar each time. I love it as does my SIL-go figure! It keeps in the ‘fridge too-longer than you’d think. Thanks again, Martha for this great recipe!