Eosinophilic Esophagitis Friendly Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of dish that feels effortlessly refreshing no matter the season. Thin rounds of English cucumber get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. The dressing comes together with just apple cider vinegar, olive oil, and a touch of honey — simple pantry staples that deliver a perfectly balanced sweet-tangy finish. Fresh dill is the real star here, bringing that unmistakable garden flavor that makes the whole bowl feel alive. Managing eosinophilic esophagitis often means scanning every label for trigger ingredients and navigating a surprisingly long list of foods to avoid, which can make even a simple salad feel complicated. This one keeps things clean and straightforward — no dairy, no wheat, no eggs, no soy, no nuts — just whole vegetables, olive oil, vinegar, and herbs. Because everything is made from scratch with ingredients you can see and control, there's no guesswork about what's actually in your bowl. It's the kind of recipe that proves eating within tight restrictions doesn't have to mean sacrificing flavor or satisfaction.
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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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