Cucumber Dill Salad

This Cucumber Dill Salad is crisp, cool, and refreshing. It's made with fresh dill, garlic, and lemon juice for a tasty dish that can be served as a side or on its own.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 183kcal

Author Tania Sheff

Ingredients

1 ½ lbs. cucumbers
⅓ cup fresh dill, chopped
1 medium garlic clove, minced
½ tsp. sea salt or to taste
½ tsp. pepper or to taste
1 ½ tbsp. lemon juice
2 tbsp. olive oil

Instructions

Slice the cucumbers into small sticks with a mandolin. If you haven't got one, you can also cut them using a knife.
Put the cucumber sticks into a mixing bowl with the fresh dill, minced garlic, olive oil, lemon juice, salt, and black pepper, then mix well. Serve.

Video

Notes

Add-ins and Substitutes

Substitute the lemon juice. Lime juice or apple cider vinegar is an acceptable substitute for the lemon juice here. Both offer acidity and zesty flavor for the salad.
Add vegan mayonnaise. Make this salad creamy by adding some vegan mayonnaise. It will make the salad richer and even more flavorful. Skip or reduce the amount of lemon juice in this case.
Add onion. Add sliced onion to this dish for extra flavor. You can use white, yellow, or red, and just slice them very fine with the mandolin.

How to Store

Store this Cucumber Dill Salad in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers become softer and less crisp and moisture leaks from them. The flavor is still good for about a week though.

Nutrition