Cucumber Dill Salad Recipe
Delight in the crispness of summer with our Cucumber Dill Salad – a refreshing blend of sweet and tangy flavors makes it the perfect side dish for your favorite meals!
Servings: 4 -6 servings
Calories: 44kcal
Ingredients
- 2 large cucumbers peeled and cut into 1/8-inch slices*
- 1/8 medium red onion cut into thin slices
- 3 tablespoons freshly chopped dill
- 1/3 c. distilled vinegar or white wine vinegar
- 1 1/2 tbsp. granulated sugar more if you prefer a sweeter salad
- 1 1/4 teaspoon salt coarse kosher sea salt
Instructions
- Combine all ingredients in a large, shallow dish (preferably with a lid) and toss to combine.
- Cover and refrigerate for at least 30 minutes, preferably up to 2 hours, before serving, and enjoy!
Notes
You can store this fresh cucumber salad in a jar or an airtight container in the refrigerator for 2-3 days. Since this recipe is using fresh ingredients and it is so simple to put together, I do not recommend freezing this recipe.
* You can use a mandolin for this. – These cucumbers taste best when marinated for at least 2 hours, however after just 20 minutes they absorb enough of the flavor that they can be served.
Nutrition
Serving: 1serving | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 730mg | Potassium: 212mg | Fiber: 1g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.4mg
