Description
A refreshing and creamy Cucumber Dill Salad, perfect for summer gatherings and warm days.
Ingredients
Scale
- 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
- â…• teaspoon black pepper
- 1 ½ lb (670 grams) cucumbers, sliced
- ½ red onion, finely sliced
- ¼ cup fresh dill, chopped
Instructions
- Start by preparing the dressing: In a small bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, salt, and black pepper. Stir until well combined and smooth. Set aside to let the flavors meld.
- Slice the red onion finely, and cut the cucumbers in half lengthwise. Then slice each half into 3mm thick slices.
- In a large salad bowl, combine all the salad ingredients—cucumbers, red onion, and fresh dill.
- Add the creamy dressing to the salad bowl and toss everything gently until well coated.
- Serve the salad at room temperature or keep it refrigerated until you’re ready to enjoy!
Notes
This salad can be made ahead of time for enhanced flavor. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg