Hazelnut Free Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of side dish that disappears fast at any table. 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 in seconds — apple cider vinegar, olive oil, and a touch of honey create a tangy-sweet balance that lets the dill really shine. Red onion adds a gentle bite, and the optional chives layer in even more fresh, savory flavor without overwhelming the dish. Every single ingredient here is straightforward and naturally free of tree nut concerns, so there's no label-reading stress or worrying about hidden additives. It works beautifully alongside grilled proteins, tucked into a picnic spread, or just eaten straight from the bowl on a warm afternoon.
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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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