Paleo Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of dish that disappears fast at any table. The dressing comes together with just apple cider vinegar, extra-virgin olive oil, and a touch of honey — no refined sugars, no processed additives, nothing that doesn't belong on a clean-eating plate. Salting the cucumbers first and letting them drain is the small but essential step that keeps every bite snappy rather than watery. Red onion adds a gentle sharpness that plays beautifully against the fragrant dill and delicate chives. It's a refreshing side that pairs with just about anything off the grill, and it comes together with almost zero effort. Store-bought dressings are often loaded with seed oils and mystery ingredients, so making your own here is both smarter and genuinely tastier.
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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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