Cucumber Celery Seed Salad

TYPED by Jane | Updated August 24, 2020

This is a really old recipe from a cookbook that my neighbor took a photo of.  I would like to give credit to the author and probably need to find out who that is.

It’s delicious and super easy to make.

I adapted a few things in the recipe so I will type it all out here. As the Medical Medium says here, cucumbers have incredible healing power


1/2 cup raw apple cider vinegar (I like Bragg’s but use whatever vinegar floats your boat)

1-Tablespoon lemon juice

1-tablespoon celery seeds (recipe called for 1-teaspoon).  According to Dr Axe, celery seeds are good for all sort of things. 

1-pinch of sugar, you can omit this if you want. The recipe calls for 2-tablespoons (way too sweet, unless sweet is your jam).

Pepper to taste

Salt to taste

2-tablespoons diced onion. I used shallots because I was out of onion

3 cups sliced or diced cucumbers without seeds. The recipe says to peel them, but I left the peels on and juiced the seeds and pulp with some carrots. You can leave the seeds in or out, try it and see what you like

1-tablespoon of powdered kelp (I like the taste).  I think it gives us more energy, but you be the judge and read about sea vegetables (like kelp) on the Body Ecology Diet website, or Medical Medium website, or research online.

I added a spore probiotic and another probiotic.  Neither of these brands have taste, but based on what I have read, they offer great GUT aka immune support.

They have no taste

Put all ingredients in a bowl, toss well with a spoon.

Refrigerate for 6-hours. The key to this salad is to let it marinate and let the juices combine.

Eat with a meal, or straight out of the bowl over the sink!

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