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Cucumber Salad Recipes for Fresh, Flavorful Meals
Emily

Cucumber Salad Recipes for Fresh, Flavorful Meals

A crisp and refreshing cucumber salad featuring tangy vinegar, subtle sweetness, and bright herbs. Perfect for summer gatherings or quick weekday sides.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American (with global influences)
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers
  • ½ large red onion
  • ¼ cup white wine vinegar
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon sea salt (or ½ teaspoon table salt)
  • 2 tablespoons fresh dill
  • Black pepper, to taste
  • Optional: chives for garnish (or green onions as substitute)

Method
 

  1. Thinly slice cucumbers into long, even slivers.
  2. Dice red onion into small pieces.
  3. In a mixing bowl, combine cucumbers and onion.
  4. Mix in white wine vinegar, honey or agave nectar, and sea salt.
  5. Stir in fresh dill and black pepper.
  6. Chill in the refrigerator for at least 20-30 minutes to allow flavors to meld.
  7. Garnish with chives or green onions before serving.

Notes

Substitute shallots for red onion for a milder flavor.
Use chopped parsley or mint in place of dill.
Converted rice vinegar or apple cider vinegar work as alternatives to white wine vinegar.
Salad can be stored in the fridge for up to 24 hours for enhanced flavor.