Cucumber Dill Salad
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.
Servings: 6 cups
Calories: 68kcal
Ingredients
- 2 English Cucumbers Sliced 1/4 inch thick
- ¼ cup Red Onion thinly sliced
Dill Vinaigrette Ingredients:
- ⅓ 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
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
Dill Vinaigrette Instructions:
- Add all ingredients to a mason jar.
- Shake until fully combined or use an immersion blender to emulsify dressing.
- Dressing will last up to 2 weeks in fridge in air tight container.
Cucumber Dill Salad:
- Chop off the stems of 2 English cucumbers and slice into 1/4 inch thick slices.
- 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.
- Toss in dill vinaigrette until fully coated and serve immediately.
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.
Nutrition
Serving: 1cup | Calories: 68kcal