Low Iodine Cucumber Dill Salad
Crisp, cool, and fragrant with fresh dill, 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 is a bright, simple blend of apple cider vinegar, olive oil, and a touch of honey — no bottlenecks, no fuss, just clean flavor that lets the herbs shine. Managing iodine intake can feel tricky when so many dressings and condiments rely on iodized salt or processed ingredients, but this recipe keeps things straightforward with sea salt and whole, unprocessed components. Fresh dill and chives bring a pop of herby freshness that makes the whole bowl feel far more special than the short ingredient list suggests. Serve it right away for maximum crunch, or let it chill briefly in the fridge to let the flavors meld — either way, it's an effortless, satisfying addition to your rotation.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers, thinly sliced into rounds
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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