Pescatarian 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 salting-and-draining step is the secret weapon here — it pulls out excess moisture so every slice stays satisfyingly crunchy rather than watery and limp. A quick whisk of apple cider vinegar, olive oil, and honey creates a light, tangy-sweet dressing that clings beautifully to the cucumbers and ribbons of red onion. Fresh dill does the heavy lifting on flavor, and a handful of chives adds a gentle, grassy bite if you want to take it up a notch. It comes together with nothing but pantry staples and fresh produce, making it an effortless side that fits naturally into a pescatarian spread alongside grilled fish, shrimp tacos, or a simple grain bowl. 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 winner.
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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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