Super Easy Cucumber Dill Salad (Gluten Free, Paleo, AIP)
This cucumber dill salad is the perfect counterbalance for those times when you totally over do it on sweets. Also, it’s light & refreshing, which is a great match for a hot day.
Light and crisp, this recipe is perfectly refreshing on a hot summer day. I’d definitely recommend swapping in fresh dill for the ground if it’s available to you. Dill isn’t something I use often this time of year or that I easily can find at the farmers markets, so I went with what I had on hand. With fresh herbs I usually just grab a good bunch, taste, and adjust according to my mood. It’s actually pretty hard for me to translate my food into recipes – I hate to measure. One of the best pieces of advice I can give to anyone learning to cook is to trust yourself. Exercise your palate, learn about flavor, and just go with what feels right. Sometimes your meal will be entirely too salty, or so spicy you can’t tell the difference between tears and snot. You’ll learn through experience, have a few laughs, and will gain some confidence as you improve. So yeah, try the fresh dill. Smell it too. It’s a fun ingredient.
Super Easy Cucumber Dill Salad
prep 5 mins
total 5 mins
yield 6-8 servings
Ingredients
2 cucumbers
1/2 medium red onion
6 TBS olive oil
2 TBS apple cider vinegar
1 tsp dried dill
1/4 tsp garlic powder
1/8 tsp pink salt, more to taste
Instructions
Thinly slice cucumbers and red onion. A mandolin slicer will ensure perfectly cut cukes!
Mix all ingredients in a large bowl.
Eat!
Notes
This is a great make ahead dish. I like to prep a bowl in the beginning of the week to have for busy days. The flavor improves with age!
