Ingredients
- 3 cucumbers - sliced thin
- ½ small red onion - thinly sliced
- 1 ½ cups plain yogurt - or sour cream, strained
- 3 Tbsp mayonnaise
- 1 cup chopped fresh dill
- 1 Tbsp white vinegar - apple cider
- 1 clove minced garlic - or ½ tsp garlic powder
- 1 tsp granulated sugar
- ½ tsp salt - divided
- ¼ tsp ground black pepper
Instructions
- Prepare the cucumbers: Slice the cucumbers thinly and sprinkle with ¼ tsp salt. Let sit for 10–15 minutes, then pat dry with a paper towel to remove excess moisture.
- Mix the dressing: In a large bowl, whisk together the strained yogurt (or sour cream), mayonnaise, vinegar, minced garlic, sugar, ¼ tsp salt, and black pepper until smooth.
- Assemble the salad: Add the sliced cucumbers, red onion, and chopped fresh dill to the dressing. Gently toss until everything is well coated.
- Chill and serve: Refrigerate the salad for 15–30 minutes before serving to allow flavors to blend. Stir gently before serving.
Recipe Notes:
- Drain cucumbers after salting to avoid watery salad.
- Use fresh dill for the best flavor.
- Strain yogurt for a thicker dressing.
- Chill salad for 15–30 minutes before serving.
- Slice cucumbers thin for best texture.
- This cucumber dill salad pairs perfectly with grilled chicken, salmon, burgers, or any summer BBQ meal.
Nutrition Info
Calories: 167kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 405mg | Potassium: 560mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1161IU | Vitamin C: 19mg | Calcium: 173mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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