Description
A refreshing and easy Cucumber Dill Salad perfect for summer days, combining crunchy cucumbers and bright dill with a creamy dressing.
Ingredients
Scale
- ¾ cup (150 grams) Greek yogurt or plain full-fat yogurt
- 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
- Prepare the Dressing: Place the Greek yogurt in a small bowl and add the olive oil, lemon juice, grated garlic, salt, and black pepper. Stir until well combined and smooth, setting it aside to allow the flavors to meld.
- Slice Your Vegetables: Slice the onion thinly and cut the cucumbers in half lengthwise. Then, slice each half into 3mm (1/8″) thick pieces for that perfect crunch.
- Combine Ingredients: In a large salad bowl, add the sliced cucumbers, red onion, and chopped dill. Pour the creamy dressing over the top.
- Toss It Together: Gently toss all the salad ingredients until everything is nicely coated in the dressing.
- Serve: You can serve the salad at room temperature or keep it refrigerated until you’re ready to dig in.
Notes
This salad is perfect for meal prep and can be made 1-2 days in advance. It’s best enjoyed within 2-3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 2mg