Fresh and Healthy Cucumber Dill Salad
This cucumber dill salad combines crunchy cucumbers, creamy Greek yogurt dressing, and fresh dill for a refreshing, healthy dish. It's a versatile, gluten-free recipe packed with protein and antioxidants.
Ingredients
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced (use 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and pepper until smooth and well combined. Set aside.
- Slice the cucumbers in half lengthwise, then cut them into thin ⅛-inch slices for maximum crunch. Finely slice the red onion.
- In a large salad bowl, combine the cucumbers, sliced onion, and fresh dill. Pour the dressing over the salad and toss until evenly coated.
- Serve immediately at room temperature or refrigerate for up to 2 hours to let the flavors meld. Enjoy!
Notes
To mellow the onion flavor, soak sliced red onions in cold water for 10 minutes before adding them to the salad. Store leftovers in an airtight container for up to 2 days.