Lupin Free Cucumber Dill Salad

Total time30 min

Prep time15 min

Cook time0 min

4.9

(20)

Crisp, cool, and bursting with fresh herb flavor, this cucumber dill salad is the kind of dish that disappears fast at any table. Thinly sliced English cucumbers 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, extra-virgin olive oil, and a touch of honey that ties everything together without overpowering the delicate dill. Red onion adds a gentle sharpness, and the optional chives layer in even more fresh, grassy notes if you have them on hand. Because the whole recipe is built from straightforward whole foods — fresh produce, pantry staples, and real herbs — there's no need to scrutinize labels for hidden legume-based fillers or flour additives that can sneak into pre-made dressings and seasoning blends. It comes together in well under half an hour and works beautifully as a light side alongside grilled proteins, tucked into a wrap, or served straight from the bowl on a warm afternoon.

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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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