Lactose Free Cucumber Dill Salad

Total time30 min

Prep time15 min

Cook time0 min

4.9

(20)

Crisp, herby, and bright with a tangy vinegar dressing, this cucumber salad is the kind of side dish that disappears fast at any table. The cucumbers get a quick salt-and-drain treatment before they hit the bowl, which pulls out excess moisture and keeps every bite satisfyingly crunchy rather than watery. A simple whisk of apple cider vinegar, olive oil, and honey creates a light, glossy dressing that clings beautifully to each round without any cream or dairy in sight. Fresh dill is the real star here — its grassy, slightly anise-like flavor pairs perfectly with cool cucumber in a way that feels both classic and effortless. Thinly sliced red onion adds a gentle sharpness, and a handful of chives rounds things out if you want a little extra color and bite. The whole thing comes together in minutes, making it an ideal last-minute addition to a summer cookout, a weeknight dinner, or a meal-prep spread. Serve it right away for maximum crunch, or let it chill briefly to let the flavors meld even further.

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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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