Gin-Infused Cucumber and Elderflower Salad with Lemon Vinaigrette
A crisp cucumber salad accented with floral elderflower liqueur and a bright lemon vinaigrette that highlights the botanicals in gin. This mediterranean-inspired salads ready in about 15 minutes pairs medium, thinly sliced English cucumber, small, thinly sliced red onion, chopped fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, thinly sliced English cucumber
- 0.5 small, thinly sliced red onion
- 2 tbsp, chopped fresh dill
- 1.5 oz gin
- 1 oz elderflower liqueur
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- 0.75 tsp salt
- 0.5 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 medium thinly sliced English cucumbers, 0.5 small thinly sliced red onion, and 2 tbsp chopped fresh dill.
- Step 2: In a small bowl, whisk together 1.5 oz gin, 1 oz elderflower liqueur, 2 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, and 1 tsp honey until emulsified.
- Step 3: Pour the vinaigrette over the cucumber mixture and toss gently to coat all the slices evenly.
- Step 4: Season the salad with 0.75 tsp salt and 0.5 tsp black pepper, then refrigerate for 15 minutes to allow flavors to meld before serving chilled.
Frequently asked questions
How long does Gin-Infused Cucumber and Elderflower Salad with Lemon Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gin-Infused Cucumber and Elderflower Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh dill from drying out.
Can I substitute ingredients in Gin-Infused Cucumber and Elderflower Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gin-Infused Cucumber and Elderflower Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gin-Infused Cucumber and Elderflower Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
