cucumber dill salad

Cucumber Dill Salad

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


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. 



  • 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


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.


  • 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


  • 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