Dill Cucumber Salad


2 tsp. ground coriander

½ tsp. ground black pepper

½ tsp. sea salt (or Himalayan salt)

3 Tbsp. apple cider vinegar

1 Tbsp. raw honey* (preferably acacia honey)

3 cups thinly sliced English hothouse cucumber (approx. 1 medium cucumber)

½ cup thinly sliced red onion (approx. ½ medium onion)

2 Tbsp. finely chopped fresh dill


1. Combine coriander, pepper, salt, vinegar, and honey in a medium bowl; whisk until incorporated.

2. Add cucumber, onion, and dill; toss to blend.

3. Refrigerate salad, covered, at least 1 hour and enjoy!

TIP: Eat this salad immediately after refrigerating for an hour to prevent the salad from wilting and getting too watery.

#Cucumber #Salad

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