Pregnancy Friendly Cucumber Dill Salad
Crisp, cool, and bursting with fresh herb flavor, this cucumber salad is exactly the kind of dish that hits the spot when you're craving something light and refreshing. The combination of thinly sliced English cucumber, fragrant dill, and a simple honey-vinegar dressing makes every bite bright and satisfying without feeling heavy. Salting the cucumbers first and letting them drain is a small step that makes a big difference — you get maximum crunch instead of a watery bowl. Fresh dill is the real star here, bringing that clean, slightly grassy flavor that pairs beautifully with the gentle tang of apple cider vinegar and a touch of honey. Everything in this recipe is straightforward and wholesome, with no ingredients that raise concerns during pregnancy, so you can dig in with total confidence. It comes together in well under an hour and works beautifully as a side alongside grilled proteins or tucked next to a hearty grain bowl. Whether you serve it immediately for peak crispness or let it chill for a bit, it's the kind of simple, nourishing dish you'll find yourself making on repeat.
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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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