Alpha Gal Friendly Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that tastes like a sunny afternoon somewhere along the Aegean coast. The lemon-and-olive-oil dressing gets a subtle warmth from a touch of ground turmeric, making every bite feel a little more interesting than your average chopped salad. For anyone navigating alpha-gal syndrome, this kind of dish is a genuine relief — it's built entirely from plants, fresh herbs, and pantry staples, with zero mammalian meat or dairy anywhere in sight. No label-reading anxiety, no substitutions required; the ingredient list is naturally free of the triggers that make so many restaurant salads a gamble. Salting the cucumbers first and patting them dry is a small step that pays off big, keeping the dressing bright and punchy rather than watery and diluted. Red onion adds a sharp bite that softens beautifully once it mingles with the lemon juice, and the torn mint lifts the whole bowl with a cool, fresh finish. Toss it together right before you're ready to eat and it's an effortless side that works just as well at a weeknight dinner as it does on a summer spread.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced into ¼-inch half-moons
- ¾ cup pitted kalamata olives, halved
- ⅓ cup thinly sliced red onion
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh oregano leaves, roughly chopped (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely minced
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the sliced cucumber in a colander set over the sink, sprinkle with a pinch of salt, and toss to coat. Let stand for 10 minutes, then pat dry with paper towels.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, turmeric, and 1/2 tsp salt until the dressing is uniform and slightly emulsified.
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