A simple and healthy dill cucumber salad with plenty of flavor and spunk that is plant based and vegan straight from the garden.
3 cups sliced cucumbers (about 4–6 small or medium cucumbers)
1 tbsp fine sea salt
4 tbsp White Wine or Unseasoned Rice Vinegar
3 Tbsp High Quality Olive Oil – I suggest Brightland or similar
2 tbsp fresh lemon juice
1 large handful of fresh dill flowers and fronds work
1 garlic clove chopped finely or pressed in a garlic press
1 tbsp onion flowers but could also use a sliced shallot or garlic scapes or anything along those lines
1 tbsp Red Pepper Flakes (optional)
- Slice cucumbers thinly and place in a colander over a bowl. Sprinkle the cucumbers with salt and toss them by hand to make sure they are well covered and let sit for at least 10 minutes but ideally 20 minutes. This will create a quick pickling effect and release additional liquids from the cucumber.
- While you wait prep all the other ingredients to go in the bowl.
- Once the cucumber have set, discard the additional liquid in the bowl under the colander. Add the cucumbers to the bowl the salad will be mixed in.
- Add all the other ingredients other than the red pepper flakes into the salad and then toss.
- To finish add the red pepper flakes and toss on any onion blossoms or fronds from the dill to complete the dish and make it pretty.
- Enjoy right away or even place on top of burgers if you desire.
You can easily add red onion into this salad if you desire.
Just like with anything fresh you may have to lightly alter or adjust as you see fit. These should taste bright, fresh, crispy, with a good touch of salt to them.
It is most important to use the freshest and highest quality ingredients for your olive oil and vinegar. I suggest using sea salt as well.