
Cool, crisp, and fragrant with fresh dill, this cucumber salad is the kind of side dish that disappears fast — especially on a warm day. The dressing comes together with just apple cider vinegar, extra-virgin olive oil, and a touch of honey, keeping every ingredient clean and compliant without any compromise on flavor. Salting the cucumbers first and letting them drain is a small but smart step that pulls out excess moisture, so you get satisfying crunch in every bite rather than a watery bowl. Red onion adds a gentle sharpness, and the fresh dill brings that bright, herby lift that makes the whole thing taste like something from a European deli counter. Following an autoimmune protocol often means scanning labels for hidden additives, emulsifiers, or seed-based oils — here you control every ingredient from start to finish. It serves four and comes together in well under half an hour, making it an easy weeknight staple or a crowd-pleasing addition to any gathering.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.

AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
Place the sliced cucumbers in a colander set over the sink, toss with the sea salt, and let them drain for 15 minutes. Pat dry with a clean kitchen towel or paper towels.
While the cucumbers drain, combine the apple cider vinegar, olive oil, and honey in a large mixing bowl and whisk until the honey is fully dissolved and the dressing is uniform.
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