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Cucumber Orange Salad

Cucumber Orange Salad with Miso-Ginger Dressing

A crisp, light and refreshing salad full of flavor. Serve with grilled chicken or fish for a simple and healthy meal.
5 from 4 votes
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Course: Salad
Cuisine: Japanese Inspired
Diet: Low Calorie
Keyword: cucumber, Salads
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 128kcal


For the salad:

  • 2 Cups Arugula
  • 1 English Cucumber
  • 1 Orange
  • 1 teaspoon Sesame seeds
  • 1 tablespoon Chopped Peanuts

For the Dressing:

  • 1 tablespoon Ginger in Brine see notes
  • 2 tablespoon Mirin
  • 1 tablespoon Orange Juice Use juice leftover from the orange slices
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Miso


Make the salad:

  • Wash produce and slice cucumbers into half moons.
  • Peel the orange with a knife and slice the orange into segments.
  • Combine arugula, cucumber and orange segments in a medium bowl.
  • In a food processor or blender combine: ginger, mirin, vinegar, orange juice (leftover from the orange segments) and miso paste. Blend until smooth.
  • Add dressing to the salad and toss to combine well.
  • Top with sesame seeds and chopped peanuts. Serve with love and enjoy!

Recipe Notes

*Replace the ginger in brine with ½ tablespoon of fresh ginger root or 2tsp of ground ginger.
*See notes in post on how to segment an orange.
*You can easily replace the fresh orange with canned mandarin oranges.
*Replace mirin with 1 tablespoon rice vinegar + 1 tablespoon sugar (dissolved)


Serving: 1.5Cups | Calories: 128kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 285mg | Potassium: 429mg | Fiber: 4g | Sugar: 14g | Vitamin A: 730IU | Vitamin C: 47mg | Calcium: 89mg | Iron: 1mg
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