Cucumber Salad

[The Stay Cool Remix]

Crisp, refreshing cucumber salad with creamy avocado oil dressing and bright herbs. This hydrating side dish delivers anti-inflammatory benefits from fresh cucumbers while apple cider vinegar supports digestion. Perfect alongside grilled proteins or as a light, cooling accompaniment to spicy dishes.

Makes

Serves 4-6

Total Time

20 min (15 min prep)

Ingredients

For the Salad:
2 lbs (900g) English cucumbers, thinly sliced
1 small red onion (100g), thinly sliced
¼ cup (15g) fresh dill, chopped
2 tbsp (8g) fresh mint, chopped
½ tsp (3g) Diamond Crystal kosher salt

For the Dressing:
3 tbsp (45ml) avocado oil
2 tbsp (30ml) apple cider vinegar
1 tbsp (15ml) fresh lemon juice
1 clove garlic (3g), minced
1 tsp (7g) raw honey
½ tsp (3g) Diamond Crystal kosher salt
¼ tsp (0.5g) black pepper

Steps

Prep:

Wash and dry cucumbers thoroughly. Using sharp knife or mandoline, slice cucumbers into thin rounds (about ⅛-inch thick). Thinly slice red onion into half-moons.

Salt:

Place sliced cucumbers and onions in large colander set over bowl. Sprinkle with ½ tsp salt and toss gently to coat. Let stand 10 minutes to draw out excess moisture, then pat dry with clean kitchen towel or paper towels.

Mix:

In small bowl, whisk together avocado oil, apple cider vinegar, lemon juice, minced garlic, honey, salt, and black pepper until honey dissolves and dressing is well emulsified.

Toss:

Transfer dried cucumbers and onions to large serving bowl. Add chopped dill and mint. Pour dressing over salad and toss gently until vegetables are evenly coated.

Chill:

Cover and refrigerate at least 15 minutes before serving to allow flavors to meld. Toss again just before serving and adjust seasoning with additional salt or lemon juice if needed.

Make it Good For The Gut (Optional)

Replace fresh cucumbers with lacto-fermented cucumber pickles (drained and sliced) for probiotic benefits. Add 2 tbsp raw sauerkraut juice to dressing for additional probiotics and tangy flavor. Include 1 tbsp fermented garlic paste instead of fresh garlic for gut-friendly enzymes. Stir in ¼ cup plain kefir to dressing for creamy probiotic boost. Sprinkle with 1 tbsp raw apple cider vinegar with the mother just before serving for maximum digestive support.

Remix Options

Creamy Version: Add ¼ cup (60ml) full-fat coconut cream or plain Greek yogurt to dressing for tangy, creamy texture. Asian-Inspired: Replace dill with cilantro, add 1 tsp toasted sesame oil, 1 tsp coconut aminos, and garnish with toasted sesame seeds. Mediterranean Style: Add ½ cup (80g) kalamata olives, ½ cup (75g) cherry tomatoes (halved), and ¼ cup (40g) crumbled feta cheese. Spicy Kick: Add ½ tsp red pepper flakes, 1 minced jalapeño, or ½ tsp cayenne pepper to dressing. Herb Variations: Replace dill and mint with fresh basil, cilantro, parsley, or tarragon based on preference. Sweetener Swaps: Replace honey with pure maple syrup, monk fruit sweetener, or allulose for lower glycemic option. Serving Ideas: Alongside grilled fish, lamb, or chicken; as topping for grain-free crackers; mixed with grilled shrimp for light lunch.

Good To Know

Cucumber Benefits: Cucumbers are 95% water making them incredibly hydrating, while providing vitamin K, potassium, and antioxidants that reduce inflammation. English vs Regular Cucumbers: English cucumbers have thinner skin, fewer seeds, and sweeter flavor – no need to peel or seed them, making prep faster and reducing waste. Salting Technique: Drawing out moisture with salt prevents watery, diluted dressing and creates crisper texture – don’t skip this step for best results. Apple Cider Vinegar Power: Raw, unfiltered ACV contains beneficial bacteria and enzymes that support digestion and help stabilize blood sugar levels. Make-Ahead Instructions: Prepare salad up to 4 hours ahead and refrigerate – add fresh herbs just before serving for brightest flavor and color. Storage Guidelines: Refrigerate leftovers up to 2 days in airtight container, though texture is best within first 24 hours as cucumbers continue releasing water. Drainage Tips: If salad becomes watery after refrigeration, drain excess liquid and toss with additional fresh herbs and drizzle of oil before serving. Knife Skills: Use mandoline for uniform thin slices that ensure even salting and marinating, or slice by hand using steady, consistent pressure. Troubleshooting: If too acidic, add pinch of honey or salt; if too sweet, add splash of vinegar or squeeze of lemon juice to balance flavors.