Breastfeeding Friendly Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber dill salad is the kind of side dish that feels effortless but tastes like you actually tried. Thinly sliced English cucumbers get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The simple dressing — apple cider vinegar, extra-virgin olive oil, and just a touch of honey — strikes a perfect balance between tangy and lightly sweet without relying on anything processed or hard to track down. Fresh dill is the real star here, bringing that bright, grassy note that makes the whole bowl feel alive, and a handful of chives adds a gentle oniony finish if you want it. For anyone paying close attention to what goes into their meals right now, this recipe keeps things beautifully clean: whole vegetables, real herbs, and pantry staples you can actually read the labels on. It comes together in under half an hour and pairs well with just about anything on the dinner table, making it an easy go-to when you want something nourishing without any fuss.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers, thinly sliced into rounds
- ½ tsp fine sea salt
- ¼ small red onion, very thinly sliced
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp honey
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
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.
- 2
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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