Cucumber Salad

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

1 small red onion, halved lengthwise, thinly sliced

2 lb. Persian or English cucumbers, cut into 1/4"-thick rounds

2 1/4 tsp. (or more) kosher salt, divided

2 tbsp. extra-virgin olive oil

1 tbsp. apple cider vinegar

1 tbsp. fresh lemon juice

1 tbsp. whole-grain mustard

1 tsp. honey

1/4 tsp. black pepper

1/4 tsp. crushed red pepper flakes (optional)

1/3 c. chopped fresh dill

1/4 c. thinly sliced chives

Instructions

Place onions in a small bowl of ice water; let soak 15 minutes.

Meanwhile, place cucumbers in a salad spinner or colander set over a bowl, then toss with 2 teaspoons salt. Let sit, tossing occasionally, until cucumbers release their water, about 15 minutes.

In a small bowl, mix oil, vinegar, lemon juice, mustard, honey, black pepper, red pepper (if using), and 1/4 teaspoon salt.

Remove excess water from cucumbers with salad spinner or by blotting with paper towels, then transfer to a large bowl. Drain onions and add to bowl, along with dressing, dill, and chives. Toss well to combine. Let sit until salad absorbs some of the dressing, about 15 minutes; season with more salt, if needed.

Make Ahead: Salad can be assembled 2 days ahead. Store in an airtight container and refrigerate. Serve cold.

Nutrition

• Calories: 75
• Lipides Totaux: 5 g
• Lipides Saturés: 1 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 416 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 4 g
• Protéines: 1 g