A smart little salad perfect for serving with all of Summers’ goodness – or alone.
gluten-free, vegetarian, vegan, Whole30, paleo, keto
Pickled Dill Cucumber Salad
2-3 medium cucumbers, sliced fairly thinly
1 Tbsp capers
1 Tbsp coconut vinegar (ACV with a sprinkle of red chili flakes will do in a pinch)
2 Tbsp fresh dill, chopped
3 cloves garlic, minced
Salt & pepper
3 Tbsp mayo (my current fav is Dutch Zaanse, but Japanese Kewpie is a close second) – swap for vegan if desired
2 Tbsp shallots, thinly sliced into half moons
Drizzle honey or pinch sugar
2 tsp stone ground mustard (Maille FTW – if you’ve been around long enough for my lament against whomever stopped importing my favorite mustard, I’m happy to report that it’s back on shelves – at least for now – hold please: I need to stock up)
Thinly slice the cucumbers and let dry on paper towels.
Thinly slice the shallots, run a knife through the capers, mince the garlic, and chop the dill; adding to a large bowl as you go.
Add the vinegar, honey, salt & pepper, mustard and mayo. Stir to combine.
Add the cucumbers and toss really well to incorporate fully.
Let sit for an hour or so to marinate and serve.
Serves 2 – 4 as a side, depending on how large your cucumbers are
Gastography 