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SIMPLE CUCUMBER & DILL SALAD
13

SIMPLE CUCUMBER & DILL SALAD

NUTRITION
HEALTHY RECIPES
Feb 07, 2025

SIMPLE CUCUMBER & DILL SALAD

This simple cucumber & dill salad is a refreshing and nutritious dish that highlights crisp cucumber, fragrant dill and a creamy Greek yoghurt dressing. The combination of cool, hydrating cucumber and the bold, fresh flavour of dill makes this salad a perfect light side for any meal. The Greek yoghurt dressing adds a smooth, tangy richness that complements the delicate crunch of the cucumber slices. This dish is naturally low in calories, rich in fibre and packed with hydrating properties, making it an excellent choice for warm-weather meals and picnics and a cooling accompaniment to grilled meats and seafood. Whether served as a quick appetiser, a side dish for summer gatherings or a simple snack, this salad is easy to prepare and bursting with fresh flavours. Enjoy this classic dish for a nutritious and satisfying addition to your meal.

RECIPE CATEGORY

Side, Appetiser, Brunch

SERVING SIZE

1 serving

CUISINE

Mediterranean, Greek

PREPARATION/TECHNIQUES

No-Cook

OCCASION/HOLIDAY

Summer, Picnic, BBQ, Brunch, Family Gathering, Light Lunch, Party

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegetarian, Quick & Easy, Low Carb, Gluten-Free, Low Fat

DISH TYPE

Salad

INGREDIENTS

The following are the ingredients we need to prepare this cucumber & dill salad.

  • 50g cucumber, thinly sliced
  • 5g fresh dill, chopped
  • 1 tsp Greek yoghurt dressing

FULL NUTRITIONAL INFORMATION

  • Calories: 45 kcal
  • Carbohydrates: 5g
  • Protein: 2g
  • Fats: 1g
  • Saturated Fat:5g
  • Fibre: 1g
  • Sugar: 3g
  • Sodium: 40mg

PREPARATION

  • Prepare The Ingredients: Wash the cucumber thoroughly and thinly slice it into rounds using a sharp knife or mandoline for an even texture. Chop the fresh dill finely.
  • Mix The Dressing: If using store-bought Greek yoghurt dressing, shake well before use. For a homemade version, combine Greek yoghurt, lemon juice, garlic and a pinch of salt.
  • Assemble The Salad: In a serving bowl, add the cucumber slices and chopped dill. Pour the Greek yoghurt dressing over the top.
  • Toss The Salad: Gently toss all ingredients together until the cucumber slices are evenly coated in the dressing.
  • Serve And Enjoy: Let the salad sit for 5 minutes to allow the flavours to meld, then serve immediately for the freshest taste.

PREP TIME

5 minutes

COOKING TIME

None

TIPS

Here are some helpful tips for you when making this cucumber & dill salad.

  • Use Firm Cucumbers: Crisp cucumbers, such as Persian or English cucumbers, work best for a fresh and crunchy texture.
  • Chill Before Serving: For a more refreshing taste, refrigerate the salad for 10–15 minutes before serving.
  • Adjust The Dressing: Add a squeeze of lemon juice or a pinch of garlic powder to enhance the flavour.
  • Control The Moisture: If the salad becomes watery, drain excess liquid before serving or pat cucumber slices dry before assembling.
  • Pairing Suggestion: Serve with grilled chicken or fish or as a topping for sandwiches and wraps.

VARIATIONS

  • Dairy-Free Alternative: Swap Greek yoghurt dressing for a lemon-olive oil vinaigrette.
  • Extra Crunch: Add thinly sliced red onions or radishes for a more textured bite.
  • Spicy Twist: Sprinkle with red pepper flakes or cracked black pepper for a mild heat.
  • Protein Boost: Toss in chickpeas or crumbled feta for added protein and richness.
  • Citrus Twist: Add a splash of fresh lemon juice or lime juice for extra tanginess.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. For best results, keep the dressing separate and mix before serving.
  • Dressing Storage: The Greek yoghurt dressing can be refrigerated in a sealed jar for up to 5 days. Shake or stir before using.
  • Meal Prep Friendly: Slice cucumbers and chop dill ahead of time, storing them separately for quick assembly.
  • Avoid Freezing: Freezing is not recommended, as cucumbers lose their crisp texture when thawed.

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