Cucumber Dill Salad
Light, refreshing side dish with tangy yogurt dressing
Ingredients
Instructions
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Prepare the cucumbersWash and thinly slice the cucumbers (about 1/8 inch thick). If using regular cucumbers with thick skin, you may want to peel them first. For a less watery salad, place sliced cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 20-30 minutes. Pat dry with paper towels.
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Prepare the onionsThinly slice the red onion and place in a bowl of cold water for 5-10 minutes to reduce their sharp bite. Drain and pat dry.
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Make the dressingIn a large bowl, whisk together the Greek yogurt, olive oil, white wine vinegar, minced garlic, lemon juice, sugar, salt, and pepper until smooth and well combined.
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Combine all ingredientsAdd the cucumber slices, red onion slices, and chopped dill to the bowl with the dressing. Gently toss until all vegetables are evenly coated with the dressing.
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Chill and serveCover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir gently before serving and garnish with extra dill sprigs if desired.
Nutritional Information
125
Calories
per serving
5
Protein
g per serving
9
Carbohydrates
g per serving
8
Total Fat
g per serving
2
Saturated Fat
g per serving
1.5
Fiber
g per serving
6
Sugar
g per serving
420
Sodium
mg per serving
7
Vitamin C
% daily value
4
Iron
% daily value
Cucumber Dill Salad is Also Known As
Creamy Cucumber Salad, Tzatziki-Style Cucumber Salad, Yogurt Cucumber Salad or Dill Cucumber Slaw
