Celedillery Cucumber Salad

I love the freshness of all the ingredients, and the bright taste from the lime. The combo of dill and celery seed is magic. I strongly encourage you add the mango for that touch of sweetness.

Original recipe from Food 52

Makes 4-6 cups
Prep time: 10 minutes


  • 2 
large cucumbers
  • 1 large yellow pepper
  • Pinch of Salt
  • 2
 ripe avocados
  • 1/2 
cup chopped dill
  • 1 Tbls. celery seed
  • Juice and zest of 1/2 lime
  • ¼ c white balsamic vinegar
  • 2 Tbls. rice wine vinegar
  • Pepper to taste (or lemon pepper)
  • Option: ½ cup diced mango


  1. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut cucumbers into 1/2-inch pieces and put in a colander. Sprinkle with salt and let sit in the sink for 30 minutes to drain. This helps prevent the salad from getting watery. Rinse and blot dry with paper towel.
  2. While cucumbers are draining, dice the yellow peppers into 1/4″ pieces, and avocados into 1/2-inch pieces and put into a salad bowl. This is where you’ll add the mango (if you’re using it). Drizzle with lime juice and toss gently.
  3. Wash and coarsely chop the dill, and the lime zest.
  4. In a bowl, whisk together the dill, lime juice and lime zest, celery seed and vinegar to make dressing.
  5. Add drained cucumbers to the bowl with the avocados and gently combine. Add the dressing to the bowl and toss again gently to cover it all.
  6. Add pepper (or lemon pepper) to taste. Cover and let stand in refrigerator for about 30 minutes to allow the flavors to blend.