bright cucumber and red onion salad with mint and dill, no-cook AIP Core

After a full day on the elimination phase, your energy for another simmering pot is already spent by the time dinner rolls around. This salad asks for a knife, a bowl, and about 10 minutes, and it gives you something crisp and cool on a plate that has probably been mostly warm braises and soup all week.

Mint and dill are not just here for color. Both have a long folk history as digestive herbs, traditionally used to help settle a stomach after a meal, and that is worth something when your gut is doing so much repair work already. The honey in the dressing is kept small on purpose, enough to round out the vinegar without asking much of your blood sugar.

Fan the cucumber slices out, let the herb flecks show, and dress it right before you sit down so it stays crisp instead of weepy. A few minutes at the counter, and the plate in front of you looks like it took longer.

Ingredients

• 2 cucumbers, peeled and sliced
• 1/3 cup thinly sliced red onion
• 2 tbsp chopped fresh mint
• 1 tbsp chopped fresh dill
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1/2 tsp salt

Method

Peel the cucumbers and slice them into thin rounds. Thinly slice the red onion. Add both to a mixing bowl along with the chopped mint and dill.

In a small jar or bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, and salt until the honey dissolves and the dressing looks smooth and emulsified.

Pour the dressing over the cucumber and onion just before serving and toss gently to coat. Dressing it at the last moment keeps the cucumber crisp.

Let the salad sit for about 5 minutes so the flavors come together, then serve chilled. If you like, give it a final scatter of fresh herbs on top for color.

*Adapted from wendisaipkitchen.com*