Dill Cucumber Salad (Print Version)
# Ingredients:
→ Creamy Dressing
01 -
3/4 cup (150g) of plain or Greek yogurt, full-fat works great
02 -
1 1/2 tbsp of good-quality olive oil, extra virgin if you have it
03 -
Freshly squeezed lemon juice, about 1 1/2 tbsp
04 -
1/4 tsp of garlic, finely grated
05 -
1/2 tsp of fine-grain salt
06 -
Just under 1/4 tsp of fresh black pepper, ground
→ Vegetable Mix
07 -
About 2 long English cucumbers, weighing 1 1/2 lbs (670g)
08 -
Half a red onion, sliced very thinly
09 -
A small handful of fresh dill, finely chopped – roughly 1/4 cup
# Instructions:
01 -
In a small bowl, mix yogurt, olive oil, lemon juice, grated garlic, pepper, and salt until smooth and blended.
02 -
Slice the cucumbers in half lengthways, then cut into slim half-circle slices (around 1/8 inch or 3mm). Cut the red onion into super-thin rings.
03 -
Use a big bowl to combine the dill, cucumbers, and onion slices. Pour in the dressing and toss everything really well to coat evenly.
04 -
Serve it immediately at room temperature, or keep it cool in your fridge until you're set to dig in.
# Notes:
01 -
This light and refreshing dish is great for outdoor meals or warm days.
02 -
English cucumbers are ideal since their skin is thinner and they contain fewer seeds.