This cucumber dill salad is the perfect counterbalance for those times when you totally over do it on sweets and it’s one of those times around here. My food vacation in NY was a success, but I went sugar crazy. I ate more food in a few days than I do in two weeks at
home. I also ate more sugar than I do in a year, and I’m paying for it. Sugar and me really don’t get along. At all. I don’t eat a lot of ‘treats’ at home, so when I am in a city with gluten free bakeries everywhere it’s hard not to indulge. But since getting back from vacation I’ve tried to keep it light at home. I’m also transitioning into an elimination diet which is forcing me out of my comfort box of veggies, spices, and herbs. I remember my mom making something similar, so I tried to recreate her salad. Instead of the bottled italian dressing I remember as a kid I opted for a simple oil & vinegar with a touch of dill.
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.
Keeping this short as I’m still getting back into the post-vacation real world groove. As soon as things settle down I will be catching you up on my NYC trip and the great places to eat allergy & celiac friendly in the city. Paleo or just gluten free, the options were endless!
Cucumber Dill Salad (Paleo, AIP, GF, DF)
Yield 6 -8
A light & refreshing salad that is a great match for a hot day.
- 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
- Thinly slice cucumbers and red onion. A mandolin slicer will ensure perfectly cut cukes!
- Mix all ingredients in a large bowl.
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!
Courses Side Dish, Vegetable