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Tuesday, 20 September 2016 18:07

Basil Cucumber Dill Salad

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Basil Cucumber Dill Salad Basil Cucumber Dill Salad Allergy Superheroes
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!

  • 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!

  • Cuisine: -Select (optional)-
  • Cooking method: Not cooked
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Elegant evenings, Crowds/parties, Quick & easy, Light fare, 5 or fewer ingredients, Picnics, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15 minutes or less
  • Substitution ideas: Top 8 Free! Contains corn, but you could choose a different vinegar to remove that allergen as well!
  • Specialty Diets: FODMAPs-friendly, Paleo, Raw, Vegan, Vegetarian
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