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Fresh Dill Pickle Cucumber Salad No Mayo Recipe Easy Healthy Side Dish

fresh dill pickle cucumber salad - featured image

A quick, tangy, and refreshing cucumber salad made with dill pickles and pickle juice instead of mayo, perfect as a light and healthy side dish.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced
  • 1 cup chopped dill pickles
  • 1/4 cup dill pickle juice
  • 2 tablespoons fresh dill, chopped
  • 1 small red onion, thinly sliced (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon honey or sugar (optional)

Instructions

  1. Wash and dry the cucumbers. Slice them thinly, about 1/8 inch thickness.
  2. Place cucumber slices in a colander, sprinkle with a little salt, and let sit for 10 minutes to draw out excess moisture.
  3. Gently pat the cucumbers dry with paper towels to remove expelled water.
  4. Chop the dill pickles into small bite-sized pieces and thinly slice the red onion. Soak onion slices in cold water for 5 minutes if a milder flavor is desired, then drain.
  5. In a mixing bowl, combine dill pickle juice, olive oil, chopped fresh dill, and optional honey or sugar. Whisk to blend. Add a pinch of black pepper.
  6. Add cucumbers, pickles, and onion to the bowl with the dressing. Toss gently but thoroughly to coat evenly.
  7. Taste and adjust seasoning. Add salt sparingly if needed and more pickle juice for extra tang if desired.
  8. Chill the salad in the fridge for 15-30 minutes before serving to let flavors meld.

Notes

Salt cucumbers and let them sit to draw out moisture to keep salad crisp. Use good quality pickle juice for best flavor. Chill salad before serving for flavors to meld. Optional to add a splash of cold water if salad is too tangy. Can add jalapeños or cayenne for spice. Store leftovers in airtight container in fridge up to 2 days; salad may get soggy after that.

Nutrition

Keywords: cucumber salad, dill pickle salad, no mayo salad, healthy side dish, quick cucumber salad, low carb salad, gluten free salad, vegan salad