Uploaded August 2026 | Updated September 2026, 10 hours ago
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Welcome to Bonita's Kitchen! Today we will be making a tasty CUCUMBER SALAD. I'm making this salad for our supper and thought it would be good to share it on our channel for you to enjoy... Baby cucumbers, onion, carrot, celery and a few more simple ingredients. SEE FULL RECIPE BELOW!!
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To view & download the full recipe, please view it here on our website:
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Cucumber Salad
Recipe:
4 cups sliced cucumber 1 small onion of choice, peeled and sliced
¼ cup crispy bacon bits 1 tsp dill
1 stick celery, sliced 1 chuck feta cheese
4 to 6 leaves of lettuce 1 carrot, grated
¼ cup mayo 1 tbsp sweet green relish
1 tsp white vinegar ½ tsp sugar
½ tsp sea salt ½ tsp black or white pepper
2 large boiled eggs 1 tbsp yellow mustard
Pinch paprika ( garnish ) ½ tsp onion powder
Method:
Prepare veggies, peel and slice onion, rinse water over cucumber and thin slices or slated leave peel on. Slice your celery and keep some celery leaves for garnish. Peel and grate the carrot.
Remove four to six leaves of lettuce from head and rinse under the tap to clean. Pat dry and keep to the side.
Fry bacon until crispy and chop in small pieces. Ruff chop the feta to keep in little chuck’s.
In a small saucepan with water boil two eggs or more if you wish, hard boiled. When cooked peel and chop in quarters.
In a large bowl add feta cheese, mayo, sweet green relish, sugar, vinegar, salt, pepper, yellow mustard, dill and onion powder toss together. Then top with cucumber, celery, onion, carrot and quartered boiled eggs.
Continue to toss together until all combined.
In a fancy bowl or dish put a layer of full leaf lettuce of choice down. Then add the cucumber salad to bowl, then top with a pinch pf paprika to garnish.
Make the day before to build more flavour and keep refrigerated until eaten. Keeps for three days or so.
Bonita’s Tips:
Use less seasonings to taste or a few you enjoy using.
This is a recipe to use what’s in your fridge not what do I need to buy.
Change ingredients based on what you have available…
Use a different mustard but not to spicy to change the taste.
Use rice vinegar to replace white vinegar, not a apple cider it will change the taste of the salad.
Red onion is best or use what onion you have available.
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
Welcome to Bonita's Kitchen! Today we will be making a tasty CUCUMBER SALAD. I'm making this salad for our supper and thought it would be good to share it on our channel for you to enjoy... Baby cucumbers, onion, carrot, celery and a few more simple ingredients. SEE FULL RECIPE BELOW!!
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Our custom made aprons: wildnorthgear.co/products/untitled-aug14_19-17
Cucumber Salad
Recipe:
4 cups sliced cucumber 1 small onion of choice, peeled and sliced
¼ cup crispy bacon bits 1 tsp dill
1 stick celery, sliced 1 chuck feta cheese
4 to 6 leaves of lettuce 1 carrot, grated
¼ cup mayo 1 tbsp sweet green relish
1 tsp white vinegar ½ tsp sugar
½ tsp sea salt ½ tsp black or white pepper
2 large boiled eggs 1 tbsp yellow mustard
Pinch paprika ( garnish ) ½ tsp onion powder
Method:
Prepare veggies, peel and slice onion, rinse water over cucumber and thin slices or slated leave peel on. Slice your celery and keep some celery leaves for garnish. Peel and grate the carrot.
Remove four to six leaves of lettuce from head and rinse under the tap to clean. Pat dry and keep to the side.
Fry bacon until crispy and chop in small pieces. Ruff chop the feta to keep in little chuck’s.
In a small saucepan with water boil two eggs or more if you wish, hard boiled. When cooked peel and chop in quarters.
In a large bowl add feta cheese, mayo, sweet green relish, sugar, vinegar, salt, pepper, yellow mustard, dill and onion powder toss together. Then top with cucumber, celery, onion, carrot and quartered boiled eggs.
Continue to toss together until all combined.
In a fancy bowl or dish put a layer of full leaf lettuce of choice down. Then add the cucumber salad to bowl, then top with a pinch pf paprika to garnish.
Make the day before to build more flavour and keep refrigerated until eaten. Keeps for three days or so.
Bonita’s Tips:
Use less seasonings to taste or a few you enjoy using.
This is a recipe to use what’s in your fridge not what do I need to buy.
Change ingredients based on what you have available…
Use a different mustard but not to spicy to change the taste.
Use rice vinegar to replace white vinegar, not a apple cider it will change the taste of the salad.
Red onion is best or use what onion you have available.
