Pecan Free Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber dill salad is the kind of side dish that disappears fast at any table. Salting the cucumbers first and letting them drain is the quiet secret here — it pulls out excess moisture so every slice stays snappy instead of watery and limp. A quick whisk of apple cider vinegar, olive oil, and a touch of honey creates a bright, lightly sweet dressing that ties everything together without overpowering the fresh dill. Red onion adds a gentle bite, and the optional chives bring even more color and a mild oniony finish. The whole thing comes together with minimal effort and zero fuss about hidden allergens, since every ingredient is straightforward and easy to verify. Serve it right away for maximum crunch, or let it chill briefly in the fridge to let the flavors meld — either way, it's a refreshing addition to any spread.
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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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