Description
This pickled cucumber salad has been on repeat in my kitchen for the past month! It’s a combination of thinly sliced crunchy romaine, sweet Persian cucumber, and fresh dill, tossed in a sweet lemony vinaigrette. Once the salad sits and the flavors marinate, it has a distinct pickle flavor that makes this dish addicting!
Ingredients
Scale
- 1 small head romaine
- 2–3 persian cucumbers
- 1 small bunch dill (about 1/4 cup minced)
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 2 tbsp honey (sub with maple syrup if vegan)
- 1/2 tsp kosher salt or flaky salt*
- 1/2 tsp freshly cracked black pepper*
- 1/4 tsp garlic powder or 1 garlic clove minced (optional)
Instructions
- Peel the outer leaves off of the romaine and thinly slice it – the super thin lettuce makes the salad’s texture super fun! Next, thinly slice the cucumber and mince the dill. Add the salad base into a large bowl or serving bowl.
- Pour the lemon juice, olive oil, and honey over the top, followed by the black pepper, kosher salt, and garlic (optional). Using either two forks or your hands, toss the salad together until everything is well combined. I highly recommend using your hands to toss the salad with the dressing as it’ll incorporate better.
- Let the salad sit for 30 minutes to quick-pickle the cucumbers and enjoy (the “juice” from the salad is the best part).
Notes
*I never really measure the salt and pepper in the salad, just sprinkle over a generous amount of salt and pepper, taste and adjust as needed!