Citric Acid Free Cucumber Dill Salad
Crisp, cool, and fragrant with fresh dill, this cucumber salad is the kind of simple dish that somehow tastes better than the sum of its parts. The cucumbers get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. A light dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of tang and sweetness — and because it skips citrus entirely, it works beautifully for anyone who needs to avoid citric acid without sacrificing brightness. Many store-bought dressings and packaged salads sneak in citric acid as a preservative, so making this one from scratch puts you fully in control of what goes on your plate. Thinly sliced red onion and a generous handful of fresh dill round out the flavor with a little sharpness and herby depth. Serve it right away for maximum crunch, or let it chill briefly to let the flavors meld — either way, it disappears fast.
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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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