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24May, 23
Clean Food Love
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Fresh Cucumber Dill Salad ๐Ÿฅ’๐ŸŒž

Before we know it, we’ll have loads of garden fresh cucumbers hangin’ out at our place since we just planted a big veggie garden this year.

I should take some pictures to share but to be transparent, it’s nothing visually spectacular (functionally spectacular thanks to mother nature), mostly just functional while simultaneously trying to keep all of our dogs out of it. ๐Ÿ˜œ

A version of this cucumber dill salad or something very similar will be on our dinner table every single night throughout the summer to enjoy and use up the fresh herbs and produce.

If you don’t have a veggie garden at home, no worries, hit up the farmer’s stands and markets this summer!

There’s nothing quite like the flavor of locally grown, vine-ripened produce!

Support your local economy, and hopefully save yourself some money while you do!

I truly adore creating and serving freshly chopped salads throughout the Summertime BBQ season when ingredients are extremely FRESH and plentiful.

I’ll often double or triple my chopped salads, to easily feed a big group.
This Salad is very versatile, so if there’s something here you don’t like or don’t have on hand, then leave it out then just add in something else.

The addition of fresh dill in this salad really elevates the flavor.

You can use any fresh herbs you personally love to create your own summertime masterpiece.

Often simple things are the most beautiful and this Fresh Cucumber Summer Salad ABSOLUTELY reflects that!

๐Ÿ”ชDo you like chopping veggies?

I’ve found it to be very relaxing for me.

Chopping veggies forces me to slow down, calm down, and be present. It’s incredibly soothing after a busy day and the finished result always makes me feel a great sense of accomplishment because my family will be eating all of these beautifully prepared fresh vegetables.

โžก๏ธ Here are some of our favorite chopped salads that you’ll also love:

๐Ÿฅ— Mediterranean-Inspired Chopped Salad

๐Ÿฅ— Greek Chickpea Salad

๐Ÿฅ— Chop Chop Fresh Veggie Salad

๐Ÿฅ— CFC’s FAVORITE chopped salad

๐Ÿฅ— Greek Yogurt Cucumber Salad

๐Ÿฅ— Thai Inspired Avocado Salad

๐Ÿฅ— Quick Cucumber Avocado Salad

4 servings


  • 6 medium garden-fresh cucumbers, thoroughly washed

  • sea salt, to taste

  • 1 Tbsp raw honey or pure maple syrup

  • 1/4 cup toasted pine nuts

  • 1 red onion, thinly sliced

  • 2 Tbsps minced fresh dill

  • 2 Tbsps apple cider vinegar


Red pepper flakes or freshly ground black pepper


Slice your crisp cucumbers into 1/4-inch thick slices and place them into a strainer over a large bowl.

Sprinkle lightly with sea salt and drizzle with raw honey.

Give them a good toss then allow them to sit in the strainer at room temp for 15-20 minutes.

Meanwhile, heat a medium skillet over low heat and toast the pine nuts until just slightly golden, shaking the pan frequently.

Set aside on a plate.

Transfer your cucumbers to a large serving bowl then add the thinly sliced onion, minced fresh dill, toasted pine nuts, and vinegar.

Sprinkle with red pepper flakes or freshly ground black pepper if desired.

Toss to combine and enjoy!


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