Description
A fresh, crisp, and simple cucumber salad made with bright lemon juice, fragrant dill, and a light olive oil dressing. It is perfect as a refreshing side dish or a quick healthy snack.
Ingredients
- 2 large cucumbers, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
- 1/4 small red onion, thinly sliced (optional)
Instructions
- Wash the cucumbers and slice them thinly, then place them in a large bowl.
- If using the red onion, slice it very thinly and add it to the bowl with the cucumbers.
- In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and sugar until well combined.
- Pour the dressing over the cucumbers and toss gently until everything is evenly coated.
- Add the fresh dill and toss again to distribute it throughout the salad.
- Chill the salad in the refrigerator for 10 to 15 minutes before serving for the best flavor.
Notes
- Use English or Persian cucumbers for the best texture and fewer seeds.
- Dried dill can be used instead of fresh; use about 2 teaspoons.
- For less watery salad, lightly salt the cucumbers first, let them sit for a few minutes, then drain excess liquid.
- A spoonful of Greek yogurt can be added for a creamy variation.
- Thinly sliced radishes, garlic, vinegar, or feta cheese can be added for extra flavor and texture.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 58
- Sugar: 3.4g
- Sodium: 296mg
- Fat: 3.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.0g
- Trans Fat: 0g
- Carbohydrates: 6.9g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 0mg
