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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
