Description
A crisp, tangy summer salad made with fresh cucumbers, zesty lemon juice, aromatic dill, and a punch of garlic. Naturally vegan, gluten-free, and low-carb, this refreshing side dish comes together in just 10 minutes of prep and tastes even better after chilling.
Ingredients
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2 cucumbers (English or hot-house), chopped — approx. 500 g
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3 tbsp (30 g) fresh lemon juice
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3 tbsp (30 ml) extra-virgin olive oil
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2 garlic cloves, minced (about 2 tbsp)
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3 tsp dried dill weed (or 3 tbsp fresh dill, chopped)
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2 tsp salt
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1 tsp ground black pepper
Instructions
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Wash and chop cucumbers into ½-inch chunks and place in a large bowl.
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Add lemon juice, olive oil, minced garlic, dill, salt, and pepper to the bowl.
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Toss until cucumbers are evenly coated in the dressing.
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Cover and refrigerate for at least 1 hour to allow flavors to meld.
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Serve cold as a refreshing side dish.
Notes
Seedless cucumbers work best for a crunchier texture.
Adjust salt after chilling to suit your taste.
Add sliced red onion or cherry tomatoes for color and variety.
Best served the day it’s made but can be stored up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean / American