Wheat Free Cucumber Dill Salad
Crisp, cool, and bright with fresh herbs, this cucumber salad is the kind of dish that disappears fast at any table. Thin rounds of English cucumber get tossed in a tangy apple cider vinegar dressing with a touch of honey for balance, then layered with red onion, fragrant dill, and optional chives for a finish that feels genuinely fresh. The salting and draining step is a small but smart move — it pulls out excess moisture so every bite stays crisp rather than watery. Everything here is naturally free of wheat and gluten-containing grains, so there's no need to swap a single ingredient or second-guess a label. It comes together with pantry staples and a quick whisk, making it an effortless side for grilled proteins, picnics, or a light lunch. Serve it right away for maximum crunch, or let it chill briefly 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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