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### **Instructions**
1. **Prep the Cucumbers**
Wash and thinly slice the cucumbers. For extra crunch, you can leave the skins on. If you prefer a softer texture, peel them. Sprinkle a pinch of salt over the slices and let sit for 5–10 minutes to draw out excess water. Pat dry with a paper towel.
2. **Make the Dressing**
In a small bowl, whisk together the mayonnaise, honey, vinegar (or lemon juice), and a pinch of salt and pepper. Adjust sweetness or acidity to taste.
3. **Toss and Chill**
In a large mixing bowl, combine the cucumbers with the dressing. Toss until evenly coated. Refrigerate for at least 10–15 minutes before serving to allow flavors to meld.
4. **Garnish and Serve**
Sprinkle with fresh dill or parsley if desired. Serve chilled for the most refreshing experience.
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### **Tips & Variations**
* **Add crunch:** Toss in some thinly sliced red onion or chopped celery.
* **Go light:** Use Greek yogurt instead of mayo for a tangier, lower-fat option.
* **Extra flavor:** Add a pinch of garlic powder or a splash of sesame oil for a subtle kick.
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### **Serving Suggestions**
This salad pairs beautifully with:
* Grilled chicken, fish, or kebabs
* Summer BBQ spreads
* Sandwiches or wraps
* Rice bowls or Mediterranean platters
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### **Final Thoughts**
The **Cucumber and Honey-Mayo Salad** is proof that you don’t need fancy ingredients or long prep times to make something delicious. Cool, creamy, and slightly sweet, this dish is a standout on any table—whether you’re feeding a crowd or just yourself.
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Let me know if you want this adapted for a newsletter, printable format, or a short version for Instagram or TikTok!
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