Breastfeeding Friendly Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of effortless side dish that earns a permanent spot in your weekly rotation. The simple white wine vinegar dressing pulls everything together beautifully — tangy, just a touch sweet, and light enough that it never feels heavy. Staying well-hydrated and eating fresh, whole foods matters a lot during breastfeeding, and a dish built almost entirely from vegetables, olive oil, and herbs fits that goal naturally. The salting and patting step is worth the extra few minutes — it draws out excess moisture so the cucumbers stay satisfyingly crisp even after they've had time to marinate in the fridge. Red onion adds a gentle bite, and the fresh dill gives it that classic, almost summery flavor that makes it taste far more special than the short ingredient list suggests. Make a big batch and keep it chilled; it only gets better as the flavors meld, making it an easy grab-and-go option on busy days when you need something nourishing fast.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), thinly sliced
- 1 tsp kosher salt
- ½ small red onion, very thinly sliced
- 3 tbsp fresh dill, roughly chopped
For the dressing
- 3 tbsp white wine vinegar
- 1 tbsp granulated sugar
- 2 tbsp extra-virgin olive oil
- ¼ tsp black pepper
Instructions
- 1
Place the sliced cucumbers in a large bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and pat firmly dry — the cucumbers should feel noticeably less wet.
- 2
In a small bowl, whisk together the white wine vinegar, sugar, olive oil, and black pepper until the sugar is fully dissolved.
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