Cucumber Salad
This fresh Cucumber Salad features thinly sliced cucumber, red and green onions, and fresh dill tossed in a simple lemon dressing. It’s crisp, refreshing, and perfect for summer entertaining.
Servings: 4 people
Equipment
Ingredients
- 6 mini cucumbers or 1 large English cucumber thinly sliced
- ¼ large red onion thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- kosher salt and freshly ground black pepper to taste
- 2 green onion thinly sliced
- 1 teaspoon fresh dill roughly chopped
Instructions
- Slice the cucumbers and red onions thinly using a knife or mandoline. I find a mandoline particularly efficient for quick, uniform slices.
- Combine olive oil, lemon juice, salt, and pepper in a small bowl.
- In a medium glass bowl, toss together cucumber, red onions, green onion, dill, and the prepared dressing. Mix until well combined.
- Transfer the salad to a serving bowl and add a sprinkle of extra salt and pepper to taste, if desired.
Notes
- You can chill the salad before serving to make it extra crisp.
- This recipe is best with fresh, perfectly ripe cucumbers.
- If the red onions are too strong, soak them in ice water to soften the flavor.
Nutrition
Serving: 1/4 | Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Sodium: 153mg | Potassium: 343mg | Fiber: 2g | Sugar: 6g