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 6 servings
A simple cucumber and onion salad seasoned with flavors of garlic and dill.
- Cut the cucumbers in half lengthwise and then slice.
- Thinly slice the onion.
- Place the cucumber and onion in a medium sized bowl.
- In a glass 2 cup measure make the dressing by whisking together the vinegar, olive oil, honey, salt, pepper, garlic, and dill.
- Pour the dressing over the cucumbers and onions and stir until well coated.
- Store in the refrigerator for at least two hours to let flavors marry.
- Serve and enjoy.
Pairs especially well with grilled meats and summer dishes.
Courses Salad, Side
Serving Size ½ cup
Amount Per Serving
% Daily Value
Total Fat 8.6 g
Saturated Fat 1.3 g
Sodium 201 mg
Total Carbohydrates 13.1 g
Dietary Fiber 1.2 g
Sugars 8.8 g
Protein 1.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What’s your favorite salad? Tell me below!