Description
Refreshing, crunchy, and tangy, this cucumber dill salad is a cooling bowl of goodness. It’s a refreshing, simple, and healthy side dish perfect for summer meals and BBQs!
Ingredients
Scale
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Step 1: Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
- Step 2: Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8″ thick slices.
- Step 3: Place all the salad ingredients in a large salad bowl, add the dressing and toss to combined until well coated.
- Step 4: Serve at room temperature or keep refrigerated until serving.
Notes
Use full-fat Greek yogurt for a richer dressing. English or Persian cucumbers are recommended. For a vegan version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 104 kcal
- Sugar: 5 g
- Sodium: 311 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 2 mg
Keywords: Cucumber dill salad, Mediterranean side dish, refreshing summer salad