Cucumber Dill Salad
Refreshing, crunchy, and tangy, this cucumber dill salad is a cooling bowl of goodness. It's a refreshing, simple, and healthy side dish perfect for summer meals and BBQs!
Servings: 4
Calories: 104kcal
Ingredients
Yogurt dressing
- ¾ cup (150 grams) Greek yogurt or plain full-fat
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon lemon juice
- ¼ teaspoon garlic, grated
- ½ teaspoon fine salt
- ⅕ teaspoon black pepper
cucumber dill salad
- 1 ½ lb (670 grams) cucumbers, sliced (I used 2 long English cucumbers)
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Place the yogurt dressing in a small bowl and stir until well combined and smooth. Set aside.
- Slice the onion and cut the cucumbers in half lengthwise, then slice each half into 3mm / 1/8" thick slices.
- Place all the salad ingredients in a large salad bowl, add the dressing and toss to combined until well coated.
- Serve at room temperature or keep refrigerated until serving.
Notes
Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Nutrition
Calories: 104kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 311mg | Potassium: 363mg | Fiber: 1g | Sugar: 5g | Vitamin A: 564IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 1mg