Gluten-free easy cucumber salad with a tangy dressing

Gluten-free easy cucumber salad with a tangy dressing: crunchy cucumber, onion, dill, pale vinegar, olive oil and honey – fresh, crisp and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 85 kcal per serving
• Protein: 2 g
• Fat: 6 g
• Carbs: 6 g

Ingredients

• 2 tbsp pale vinegar (e.g. white wine vinegar or apple cider vinegar)
• 1 cucumber
• 1 onion
• 1 tbsp olive oil
• Salt and pepper
• A few sprigs of fresh dill
• 1 tsp honey

Method

You’ll need: chopping board · knife · mixing bowl

1. Wash the cucumber thoroughly and slice it very thinly with a mandoline or knife. Finely dice the onion.
2. Put the cucumber and onion in a shallow bowl and toss together loosely.
3. For the dressing, whisk the vinegar, olive oil, honey, salt, pepper and chopped dill together well in a small cup.
4. Only pour the dressing over the cucumber slices just before eating. Fold everything in carefully so the cucumber stays crunchy.
5. If you like, leave the salad to stand for one to two minutes, then taste it again.

Good to know

A cucumber salad like this is unassuming but never boring. It goes with almost anything and is on the table in a few minutes. Especially good when you want something fresh and quick.

Swaps

Honey → maple syrup (vegan, similarly mild sweetness); pale vinegar → apple cider vinegar (a little stronger in flavour); dill → parsley (milder, also provides vitamin K); onion → shallot (finer in flavour, often a little milder)

Allergens

The recipe is naturally gluten-free and contains none of the main allergens. Raw onion and vinegar can taste quite sharp to some children or sensitive people, and no honey for babies under one year old; in pregnancy the salad is fine with freshly washed cucumber.

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