Coconut Free Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber dill salad is the kind of side dish that disappears fast at any table. The trick of salting and draining the cucumbers first pulls out excess moisture, so every slice stays satisfyingly snappy rather than watery and limp. A bright dressing of apple cider vinegar, olive oil, and a touch of honey ties everything together with just the right balance of tang and sweetness. Fresh dill is the real star here — its grassy, slightly anise-like punch makes the whole bowl taste alive and garden-fresh. Red onion adds a gentle bite, and optional chives layer in even more delicate onion flavor without overwhelming the dish. Every ingredient is straightforward and naturally free from tropical oils or hidden additives, so you can toss this together with total confidence. It works beautifully alongside grilled proteins, tucked into a picnic spread, or honestly just eaten straight from the bowl.
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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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