Nitrate & Nitrite Free Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber salad is the kind of dish that disappears fast at any table. Thin rounds of English cucumber get a quick salt-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. A simple 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 processed or cured ingredients. Fresh dill is the real star here — its bright, grassy notes tie everything together in a way that dried herbs simply can't replicate. Red onion adds a gentle sharpness, and a scatter of chives takes it over the top if you have them on hand. Everything in this bowl is exactly what it looks like: whole, clean, and completely free of the preservatives and additives that sneak into so many packaged salads and dressings. It comes together in under half an hour and pairs beautifully with grilled proteins, grain bowls, or honestly just a fork and some good bread.
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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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