Legume Free Cucumber Dill Salad
Crisp, cool, and loaded with fresh herb flavor, this cucumber dill salad is the kind of side dish that disappears fast at any table. The salting-and-draining step is a small but brilliant move — it pulls out excess moisture so every slice stays snappy instead of watery, and the tangy apple cider vinegar dressing actually clings to the cucumbers rather than pooling at the bottom of the bowl. A touch of honey rounds out the acidity just enough to keep things balanced without tipping into sweet territory. Fresh dill does the heavy lifting here, bringing that bright, grassy note that makes this salad taste genuinely vibrant rather than like an afterthought. For anyone navigating legume-free eating, this is a completely fuss-free recipe — every ingredient is straightforward, with zero hidden legume derivatives to second-guess. It pairs beautifully with grilled proteins, works as a light lunch on its own, and comes together with almost no effort.
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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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