Nickel Allergy Friendly 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. The simple process of salting and draining the cucumbers first is a small step that makes a big difference, pulling out excess moisture so every bite stays satisfyingly crunchy rather than watery. A quick whisked dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of tang and subtle sweetness without relying on any high-nickel ingredients. Managing a nickel sensitivity can feel limiting, especially with salads that often sneak in legumes, seeds, or whole grains — but this one keeps things clean and straightforward. Cucumber, red onion, fresh herbs, and a pantry-simple dressing are all you need. The optional chives add a mild oniony lift if you have them on hand, but the salad holds its own either way. It's the kind of recipe you'll reach for on repeat all summer long.
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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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