Description
This Cucumber Dill Salad is a delightful blend of cool, crunchy cucumbers and fragrant dill, tossed in a light dressing that enhances natural flavors. Perfect as a side dish for summer barbecues or a light lunch option.
Ingredients
Scale
- English cucumbers (or regular cucumbers, peeled if skin is tough)
- Fresh dill (or 1 teaspoon dried dill)
- 1 cup plain Greek yogurt (or low-fat yogurt or coconut yogurt)
- 2 tablespoons freshly squeezed lemon juice (or lime juice)
- 1–2 cloves fresh minced garlic (or garlic powder, use less)
- Salt
- Pepper
Instructions
- Start by washing your cucumbers thoroughly. Slice them thinly or chop them into bite-sized pieces, depending on your preference.
- In a medium bowl, combine 1 cup of Greek yogurt, 2 tablespoons of freshly squeezed lemon juice, 1-2 cloves of minced garlic, 1-2 tablespoons of fresh dill (or 1 teaspoon dried dill), salt, and pepper. Mix well until smooth and creamy.
- In a large bowl, add the sliced cucumbers. Pour the dressing over the cucumbers and toss gently to coat all the pieces evenly.
- For best results, cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
- Just before serving, give the salad a gentle stir and adjust seasoning if necessary. Enjoy this cool and refreshing salad as a side dish to your favorite meals!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: For extra texture, consider adding some chopped bell peppers or red onions. You can turn this salad into a light meal by adding cooked chickpeas, grilled chicken, or shrimp. Experiment with other herbs like mint or parsley for a different flavor profile.