Description
A light, crisp, and refreshing Cucumber Dill Salad perfect for spring and summer. This salad combines crunchy cucumbers with fresh dill and a creamy, tangy dressing, making it a versatile and nutrient-rich side dish or snack that’s quick to prepare and full of fresh flavors.
Ingredients
Scale
Main Ingredients
- 2 firm, fresh cucumbers (English or Persian preferred), thinly sliced
- 2 tbsp fresh dill, finely chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp freshly squeezed lemon juice or vinegar
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Variations
- 2 tbsp toasted almonds or walnuts for crunch
- Additional fresh herbs such as parsley or mint
- Pinch of red pepper flakes or cayenne for spice
- Diced fresh radishes or cherry tomatoes for extra freshness and color
- Vegan substitute: coconut yogurt or plant-based mayo instead of Greek yogurt
Instructions
- Prep the Cucumbers: Wash and thinly slice the cucumbers evenly for a consistent crunchy texture. You may peel them if preferred, but leaving the skin on adds extra nutrition and vibrant color.
- Chop the Dill and Onion: Finely chop the fresh dill to release its aroma. Thinly slice the red onion to add crunch and a mild bite without overpowering the salad.
- Make the Dressing: In a bowl, whisk together Greek yogurt (or chosen base), freshly squeezed lemon juice or vinegar, minced garlic, olive oil, salt, and pepper until smooth and creamy to coat the salad lightly.
- Combine Ingredients: Gently toss the cucumber slices, red onion, and chopped dill with the dressing. Handle carefully to avoid bruising the cucumbers and keep the salad crisp.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve cold, optionally garnished with an extra sprig of dill or a lemon wedge.
Notes
- Choose the right cucumbers: English or Persian cucumbers provide fewer seeds and less bitterness.
- Drain excess moisture: Lightly salt cucumber slices, let sit, then pat dry to prevent a watery salad.
- Always use fresh dill for the best bright and fresh flavor.
- Balance acidity by starting with less lemon juice or vinegar and adjusting to taste.
- Serve chilled for optimal flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: cucumber dill salad, fresh cucumber salad, dill salad, summer salad, light salad, gluten free salad, quick salad, vegetarian salad
