Nickel Allergy Friendly Classic Cucumber Salad
Crisp, cool, and bright with fresh dill, this cucumber salad is the kind of dish that disappears fast at any table. The simple salt-and-pat technique draws out excess moisture first, so the cucumbers stay pleasantly firm rather than watery once the dressing goes on. A quick whisk of white wine vinegar, a touch of sugar, and olive oil creates a light, tangy coating that lets the vegetables shine without overwhelming them. Managing a nickel allergy can mean navigating a surprisingly long list of off-limit ingredients, but this recipe keeps things refreshingly straightforward — cucumbers, red onion, dill, and a handful of pantry staples that are naturally low in nickel. After a short rest in the fridge, the flavors meld into something that tastes far more considered than the effort involved. It works beautifully as a side alongside grilled proteins or tucked into a light lunch spread, and the leftovers are just as good the next day.
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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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