Description
This quick cucumber dill salad is fresh, creamy, and incredibly easy to make. Crisp cucumbers are tossed in a tangy yogurt dressing with fresh dill, creating a refreshing side dish perfect for any meal.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup Greek yogurt
- 1–2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar (optional)
- Salt to taste
- Black pepper to taste
Instructions
- Wash and slice the cucumbers thinly.
- Sprinkle with salt and let sit for 10 minutes, then drain excess liquid.
- Slice the red onion thinly.
- In a bowl, mix yogurt, dill, lemon juice, vinegar, sugar, salt, and pepper.
- Combine cucumbers and onions in a large bowl.
- Add dressing and toss gently until coated.
- Taste and adjust seasoning if needed.
- Chill for 15-30 minutes before serving.
Notes
Use fresh dill for best flavor. Drain cucumbers well to avoid watery salad. You can substitute sour cream for yogurt for a richer taste. Best served fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg