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Cucumber Dill Salad

Here’s a refreshing and vinegary summer recipe, Cucumber Dill Salad. It’s made with fresh dill, cucumbers and a vinegary dressing that requires absolutely no cooking. It’s the perfect summer side dish. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol and paleo diet.
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Keyword: aip, aip diet
Servings: 4
Calories: 174kcal
Author: Beth Chen


  • 2 English Cucumbers thinly sliced
  • 1/2 large Sweet Onion thinly sliced
  • 1/2 cup Fresh Dill finely chopped
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Extra Virgin olive oil
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Salt


  • Combine thinly sliced cucumbers, sliced onions, and chopped dill in a bowl. Toss gently.
  • In a small bowl, combine oil, vinegar, sugar and salt. Whisk thoroughly.
  • Drizzle oil and vinegar mix over cucumber mixture and toss to mix completely
  • Chill for an hour to blend flavors before serving.


Serving: 1cup | Calories: 174kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 593mg | Potassium: 324mg | Fiber: 1g | Sugar: 8g | Vitamin A: 611IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg