Pregnancy Friendly Classic Cucumber Salad
Crisp, cool, and bursting with fresh dill, this cucumber salad is the kind of dish that feels instantly refreshing — exactly what you want when your appetite is unpredictable and you're craving something light but satisfying. Every ingredient here is straightforward and easy to verify, which takes a lot of the guesswork out of eating well during pregnancy. The simple white wine vinegar dressing is made from scratch, so there are no hidden additives or preservatives to second-guess on a label. Salting the cucumbers first and patting them dry is a small but smart step that keeps the salad from turning watery, giving you that perfect crisp bite every time. Fresh dill adds a bright, herby lift that makes this feel far more special than the effort involved. It keeps beautifully in the fridge, so you can make a big batch and come back to it whenever a craving strikes.
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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
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 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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