Seed Oil 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. The dressing is built on extra-virgin olive oil and apple cider vinegar — clean, real ingredients that let the produce shine without any of the industrial seed oils hiding in most bottled dressings. Salting the cucumbers first and letting them drain is a small step that makes a big difference, pulling out excess moisture so every bite stays snappy rather than watery. A touch of honey rounds out the tang just enough, while generous handfuls of fresh dill and chives give the whole bowl a bright, garden-fresh lift. It comes together in minutes and works beautifully alongside grilled proteins, tucked into a wrap, or just eaten straight from the bowl. Simple, honest, and genuinely satisfying.
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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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