Cucumber Dill Salad
This Cucumber Dill Salad is a fresh, quick salad made with English cucumber, onion, and dill, simply dressed with vinegar and extra virgin olive oil. It is crisp, tangy, and makes the perfect side dish to any meal.
Servings: 2 Servings
Calories: 239kcal
Cost: $4
Equipment
- 1 Large Bowl
- 1 Chefs Knife
- 1 Cutting Board
Ingredients
- ½ Medium Red Onion, thinly sliced
- 3 tablespoon Apple Cider, White or White Wine Vinegar See note!
- 1 Small Clove of Garlic, grated with rasp-style grater
- 1 teaspoon Sugar
- ¾ teaspoon Kosher Salt Halve this amount if using table salt.
- 1 Medium English Cucumber See note
- ½ Cup Fresh Dill, roughly chopped
- 3 tablespoon Extra Virgin Olive Oil
- Black Pepper to Taste
Instructions
- In a large bowl, combine sliced onion, vinegar, grated garlic, sugar, and salt. Toss well to combine and set aside while you gather the remainig ingredients.½ Medium Red Onion, thinly sliced, 3 tablespoon Apple Cider, White or White Wine Vinegar, 1 Small Clove of Garlic, grated with rasp-style grater, 1 teaspoon Sugar, ¾ teaspoon Kosher Salt
- Slice the cucumber into ¼ inch rounds and roughly chop the dill. Add them to the bowl with the onions, then drizzle with extra virgin olive oil and add a sprinkle of black pepper.1 Medium English Cucumber, ½ Cup Fresh Dill, roughly chopped, Black Pepper to Taste, 3 tablespoon Extra Virgin Olive Oil
- Toss well to combine and serve.
Notes
I used apple cider vinegar, but white wine vinegar or white vinegar are also delicious.
You can also use a regular cucumber for this recipe, but you need to peel and seed it.
Nutrition
Serving: 1Cup | Calories: 239kcal | Carbohydrates: 12g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 885mg | Potassium: 370mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 1mg