Cucumber Salad
The quintessential dish of spring and summer, this refreshing salad boasts crisp cucumbers, sweet onions, and fresh dill in a light, honey-infused vinaigrette. Easy to assemble, ready in minutes, and a definitive crowd-pleaser.
Servings 6
Calories 32kcal
Ingredients
- 2 English cucumbers thinly sliced
- 1 tablespoon kosher salt
- 1/2 red onion thinly sliced
- 2 green onions scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons champagne vinegar or white wine vinegar, or rice vinegar
- 1 tablespoon honey or agave nectar
- Freshly ground black pepper
Instructions
- Place the sliced cucumbers in a large bowl. Add the salt and toss to combine. Let stand for 20 minutes. Rinse the cucumbers with cold water to remove the excess salt and then drain well (see tips above).
- Transfer the drained cucumbers to a large bowl and add the red onion, green onions, and dill. Set aside.
- In a small bowl, whisk together the vinegar and honey. Add the mixture to the cucumber mixture and toss to coat. Season to taste with black pepper.
- Serve or refrigerate until ready to serve. The salad can be refrigerated for up to 3 days, just note that it gets watery over time; drain liquid before serving if necessary.
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1166mg | Potassium: 176mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.4mg