This refreshing cucumber dill salad is made with simple ingredients including an easy dill vinaigrette recipe that can be used to dress many other salads. 

Since I am obsessed with hydration, it’s important to talk about how food can be an excellent source of hydration, especially in the summer months when there are many fruits and vegetables out there that boast a high water content with natural sources of electrolytes. 

At the time of writing this, I am 8 months pregnant in the middle of a South Carolina summer and food is a weird subject for me.

I can only eat small meals that are very light because I don’t really have much room in my stomach, and I can’t really breathe all that well. 

This inspired me to make this cucumber dill salad because it is light, refreshing and hydrating for these summer months. 

Not only is this an easy cucumber salad to make, but I’ve developed a dill vinaigrette that also be used on other salads or even pasta salads. 

What cucumbers should I use for a cucumber salad?

For this recipe, it is beneficial to use English cucumbers.  These are the ones that are longer, skinnier, have ridges on them and are usually wrapped in plastic.  They are a bit more expensive but definitely worth it for this salad because they are stronger and hold up in dressing a lot better. 

When making cucumber salad, a lot of people recommend cutting out the seeds as they release a lot of water into the salad.  I found this only to be true using a regular cucumber. 

How long does cucumber salad last?

Since I’ve made this quite a few times, it’s safe to say that the optimal consumption time is immediately after dressing the salad. 

After 24 hours in the fridge, the cucumbers begin to break down and become a bit softer, so only make what you need!

Dill Vinaigrette Recipe:

• 1/3 cup Light Tasting Olive Oil
• 1 tbsp Fresh Dill OR 1 tbsp Dried Dill
• 1 tbsp Red Wine Vinegar
• 1 Lemon, juiced
• Zest of one Lemon
• 1 tsp Dijon Mustard
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper

1. Add all ingredients to a mason jar. 
2. Shake until fully combined or use an immersion blender to emulsify dressing. 
3. Dressing will last up to 2 weeks in fridge in air tight container.

How to make Cucumber Dill Salad:

1. Chop off the stems of 2 English cucumbers and slice into 1/4 inch thick slices.
2. Slice a red onion salad slice style (the slices should look like a rainbow) and make sure slices are thin so that the onion does not overpower the salad.
3. Toss in dill vinaigrette until fully coated and serve immediately. 

Recipe Variations:

• This is a no sugar cucumber salad, though others may enjoy adding 1 tbsp of sugar or sweetener to the dressing to give it a bit of a sweet kick.
• Don’t like dill?  Try adding fresh cilantro, parsley or even mint to the cucumber salad instead.
• Other vegetables can be added including seeded tomatoes, sweet bell peppers or sweet onion instead of red onion. 

Also Check Out:

• Shredded BBQ Chicken Salad
• Brussels Sprout Salad with Apples
• Strawberry Caprese Salad

Cucumber Dill Salad

Cucumber Dill Salad

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• Author: Valerie Skinner | Thyme and JOY
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 6 cups 1x

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Description

This refreshing cucumber dill salad is made with simple ingredients including an easy dill vinaigrette recipe that can be used to dress many other salads. 

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Ingredients

• 2 English Cucumbers Sliced, 1/4 inch thick
• 1/4 cup Red Onion, thinly sliced

Dill Vinaigrette Ingredients:

• 1/3 cup Light Tasting Olive Oil
• 1 tbsp Fresh Dill OR 1 tbsp Dried Dill
• 1 tbsp Red Wine Vinegar
• 1 Lemon, juiced
• Zest of one Lemon
• 1 tsp Dijon Mustard
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper

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Instructions

Dill Vinaigrette Instructions:

1. Add all ingredients to a mason jar.
2. Shake until fully combined or use an immersion blender to emulsify dressing.
3. Dressing will last up to 2 weeks in fridge in air tight container.

Cucumber Dill Salad:

1. Chop off the stems of 2 English cucumbers and slice into 1/4 inch thick slices.
2. Slice a red onion salad slice style (the slices should look like a rainbow) and make sure slices are thin so that the onion does not overpower the salad.
3. Toss in dill vinaigrette until fully coated and serve immediately.

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Notes

• This is a no sugar cucumber salad, though others may enjoy adding 1 tbsp of sugar or sweetener to the dressing to give it a bit of a sweet kick.
• Don’t like dill?  Try adding fresh cilantro, parsley or even mint to the cucumber salad instead.
• Other vegetables can be added including seeded tomatoes, sweet bell peppers or sweet onion instead of red onion.

• Category: salad
• Method: toss
• Cuisine: american, salad

Nutrition

• Serving Size: 1 cup
• Calories: 68

Keywords: cucumber dill salad, keto cucumber salad, low carb cucumber salad, cucumber salad with viniagrette, cucumber salad no dill