Cucumber Dill Salad (Print Version)
# Ingredients:
→ Yogurt Dressing
01 -
1/5 teaspoon black pepper, freshly cracked
02 -
1/2 teaspoon fine sea salt
03 -
1 1/2 tablespoons freshly squeezed lemon juice
04 -
1/4 teaspoon garlic, grated fresh
05 -
3/4 cup (150 grams) plain full-fat or Greek yogurt
06 -
1 1/2 tablespoons pure extra virgin olive oil
→ Salad
07 -
1/4 cup dill, chopped finely
08 -
1/2 red onion, sliced super thin
09 -
1 1/2 pounds (670 grams) English cucumbers, around 2 long ones
# Instructions:
01 -
In a small bowl, stir yogurt, olive oil, lemon juice, garlic, salt, and pepper until the mixture’s silky smooth.
02 -
Halve the cucumbers lengthwise, then slice into thin half-moons, about 3mm (1/8 inch) thick. Slice the onion into thin, delicate strips.
03 -
Grab a big bowl and toss the onions, cucumbers, and chopped dill together. Drizzle the creamy dressing on top, then stir well so every piece gets coated.
04 -
Serve it immediately at room temp or stash it in the fridge to enjoy later when chilled.
# Notes:
01 -
This light salad is a great choice for summer BBQs or outdoor meals.
02 -
English cucumbers work best because they’ve got thin skin and hardly any seeds.