Walnut 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. Thin rounds of English cucumber get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. A simple whisked dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of bright tang and subtle sweetness. Fresh dill is the real star here — its grassy, slightly anise-like flavor pairs beautifully with the cool cucumber and sharp red onion. Chives add an extra layer of mild onion flavor if you have them on hand, though the salad holds its own without them. Every ingredient is straightforward and naturally free from tree nuts, so there's no label-reading stress or ingredient swapping required. It's an effortless, crowd-pleasing dish that works alongside grilled proteins, tucked into wraps, or simply eaten straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!