High Fructose Corn Syrup Free Cucumber Dill Salad
Crisp, cool, and fragrant with fresh dill, this cucumber salad is the kind of effortless side dish that somehow tastes like you put in way more effort than you did. The dressing comes together with just apple cider vinegar, olive oil, and a touch of honey — real, recognizable ingredients with no sweetener shortcuts hiding in the bottle. That matters more than you might think, because store-bought dressings and pre-made salads are some of the sneakiest places processed corn-based sweeteners tend to show up. By whisking your own dressing from scratch, you stay completely in control of what goes on your plate. The quick salting step draws out excess moisture from the cucumbers so they stay satisfyingly crisp rather than watery, and the thin-sliced red onion adds just enough bite to balance the bright, herby dressing. Fresh dill is the real star here — it gives the whole bowl that clean, garden-fresh flavor that dried herbs simply can't replicate. Serve it immediately for maximum crunch, or let it chill briefly to let the flavors meld a little deeper.
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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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