Finding allergy-friendly recipes can be hard when you’re new, which is why I love sharing them here on my blog! This week, I’ve got a great, garden-fresh Cucumber Salad made mostly from my own backyard! If you like cucumber, you’ll love this delicious, easy side dish!
Basil Cucumber Dill Salad
Notes
Top 8 Free! Contains corn, but you could choose a different vinegar to remove that allergen as well! Free from peanut, tree nut, egg, dairy, soy, wheat/gluten, fish, shellfish, and seeds.
Ingredients
- 1 large (or 2 medium) cucumber, thinly sliced
- 3 Tbsp chopped fresh basil
- 2 tsp dill
- 6 Tbsp white vinegar
- salt and pepper to taste, if desired
Instructions
- Chop your cucumber into thin slices. Halve or quarter the slices to make them more bite-sized, if desired.
- Finely chop your fresh basil leaves. If you have a little more or less than 3 Tbsp, don't worry about it.
- Add cucumber to a medium bowl. Sprinkle with basil and dill.
- Drizzle vinegar over all and stir together until combined.
- Stir again right before serving (vinegar and juices drain to the bottom.)
- Enjoy!
I like to chop the cucumber slices into quarter so they are bite-sized. This especially makes them easier for little mouths!
There isn’t much to this recipe, but it adds a big flavor punch to any meal!
Enjoy this easy and allergy-friendly side dish with dinner tonight! Happy eating!
Linking up at Allergy Free Thursdays and Gluten Free Fridays
