Now that summer is finally in full swing and cucumbers are growing in the garden and available at the farmers market, this cucumber salad is a great simple “salad” for any time of year.
With only a few ingredients, cucumber and onion salad makes a great side dish to bring to an event or to whip up for dinner in a hurry. I also like it topped with some grilled chicken for a fast lunch.
Some recipes suggest scooping out the seeds of the cucumber, but personally, the seeds are my favorite part so I leave them. If they bother you, remove them first.
I’ve also seen similar recipes with tomatoes added, though I couldn’t have them on my autoimmune protocol, so I never added them. Feel free to add some cherry tomatoes if you like them and tolerate them.
The mixture of vinegar, honey and spices lends an excellent flavor to the fresh cucumbers and is a light and refreshing salad…
Cucumber Salad Recipe
Yield 4 -6
A simple cucumber and onion salad seasoned with flavors of garlic and dill.
- 2-3 cucumbers- peeled or not
- 1/2 of a red or sweet onion
- 1/2 cup apple cider vinegar or white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons honey or a few drops of stevia
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh dill
- Cut the cucumbers lengthwise and cut in to slices.
- Thinly slice onion into slices.
- Place both in a medium sized bowl.
- In a 2 cup measure, mix the vinegar, olive oil, honey, salt, pepper, garlic and dill and whisk well.
- Pour the mixture over the cucumbers and onions and stir until well coated.
- Store in the fridge for at least two hours to let flavors marry.
- Serve and enjoy. Pairs especially well with grilled meats and summer dishes.
What’s your favorite salad? Tell me below!