Crispy Cucumber and Soya Chunk Salad

Name: Crispy Cucumber and Soya Chunk Salad
Total time: 15 min
Yield: 1 serving
Ingredients: 1 medium cucumber, diced; 1/2 cup soya chunks, cooked; 1 tablespoon olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh herbs (parsley or cilantro) for garnish

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15 minTotal time

easyDifficulty

180kcal / serving

Ingredients

For 1 serving

servings

1 medium cucumber, diced
1/2 cup soya chunks, cooked
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh herbs (parsley or cilantro) for garnish

Ingredient substitutions

Olive oil Use an equal amount of neutral vegetable oil.
Lemon juice Use an equal amount of lime juice.
Parsley or cilantro Use an equal amount of fresh mint.

Nutrition per serving

Estimated values for 1 serving, 180 kcal

Protein10 g

Carbohydrates14 g

Fat10 g

Fiber 5 g · Sugar 4 g · Sodium 300 mg

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This refreshing salad combines crunchy cucumbers with protein-packed soya chunks, tossed in a zesty dressing. Perfect for a light meal or a nutritious side dish.

Salad

Steps

Start by cooking the soya chunks according to package instructions until they are soft. Drain and let them cool.
In a large bowl, combine the diced cucumber and cooked soya chunks.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the cucumber and soya mixture, tossing gently to coat everything evenly.
Garnish with fresh herbs before serving.

Tips for Crispy Cucumber and Soya Chunk Salad

A crisp cucumber should look glossy and hold sharp-edged dice; watery, soft pieces can make the salad limp.
Let the cooked soya chunks cool completely before combining so they do not warm or soften the cucumber.
For the best crunch, toss just before serving; the cucumber releases liquid as it sits.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the lemon dressing and cucumber without overpowering the mild soya chunks.

0% option: Chilled sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers promptly in a covered container and eat within 3–4 days. The cucumber will soften and release liquid over time, so this salad is best enjoyed freshly tossed.

Frequently asked questions

Can I make this salad ahead?

Cook and cool the soya chunks ahead, then refrigerate them separately. Dice the cucumber and toss everything with dressing shortly before serving for the best crunch.