Quick Cucumber-Dill Salad | Traffic Light Cook

Quick Cucumber-Dill Salad

Quick Cucumber-Dill Salad

Cucumber and dill pairing is made in haven. Literally, the combination works every time in every recipe–soup, salad, sandwich, and pickles. You can enliven any meal by adding this quick cucumber-dill salad as a side, which takes less than 10 minutes to prepare. This quick  and easy-to-make salad also often finds its way into my son’s lunch box, who loves the flavor of dill and lemon with cucumber.

750 Cucumber and Dill Salad Final 1671 - Quick Cucumber-Dill Salad

This quick and simple recipe speaks volumes about Traffic Light Cook’s cooking philosophy, i.e., simple meal preparation is sustainable. But simple and quick meals prepared with fresh, whole-food ingredients by no means equate to “lacking in taste.”  This quick cucumber and dill salad offers a burst of flavor that is sure to linger on your taste buds for a while. Here is how to make it:

Cucumber and Dill Salad-IngredientsYou need just four ingredients–fresh cucumbers (preferably organic), fresh dill, lemon, and a pinch of salt. As with any salad, fresh ingredients ensure a better-tasting salad.

I often use a mandoline to evenly slice the cucumber, but you can easily slice it with a knife. It is kind of important to consider if you would like to peel the cucumber or not. If using an organic cucumber, I usually don’t peel it. Cucumber peel is a rich source of  vitamin K. But if the cucumber skin is harder in texture than the flesh, then you should definitely peel it. Try a slice with peel to test before slicing the whole cucumber.

Quick and Refreshing Cucumber and Dill Salad

Chop the fresh dill and sprinkle it over the cucumbers along with fresh lemon juice and a pinch of salt. Mix well with flat spoons or salad-mixing paddles.

My friend Amita asked a great question (see comments) if this salad should be refrigerated before eating.  Many types of salads, dips, and savory spreads taste better after they are left on their own either at room temperature or in refrigerator for better mixing of flavors. But, I personally don’t like to refrigerate this particular salad, as cucumbers once mixed with salt tend to sweat a LOT and dilute the refreshing flavor of dill and lemon. If you plan to pack it in lunch box, omit salt and just add lemon and dill. It still tastes pretty good.

I find myself making this salad often during summer,  when cucumber is part of almost every CSA pickup.  This salad makes a great side with bean/lentil soup and bread, especially on days when I am not feeling up to cooking veggies.  Enjoy!

If you have some leftover dill, you can also make this yummy Summer Favorite Lemon and Dill Hummus .

Cucumber and Dill Salad Final 1671
Quick Cucumber-Dill Salad
Author -Traffic Light Cook
This vegan, gluten-free easy-to-make  cucumber salad offers a burst of flavor that is sure to linger on your taste buds for a while. 
0 from 0 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salad, Snack
Cuisine Vega, gluten-free
Servings 2 People
Calories 17 kcal

Ingredients
  

  • 2 cups (266 g) cucumber* (preferably organic, thinly sliced)
  • 2 tsp fresh dill** (finely minced)
  • 2 tsp (10mL) lemon juice (freshly squeezed)
  • 1 pinch (.36g) of salt***

Instructions
 

  • Wash the cucumber(s) well under running water. If using organic cucumber, you don't need to peel it unless the peel is hard in texture. 
  • Use a mandoline to evenly slice the cucumber. Alternatively, you can also cut in thin slices with a knife. Add the sliced cucumber to a bowl.
  • Wash and finely mince the fresh dill. Spread it over the cucumber along with lemon juice and a pinch of salt. Mix well with two flat spoons or clean hands. Enjoy!

Notes

*Cucumbers come in varying sizes. You may need one big or two small cucumbers. 
**You can increase or decrease the amount of dill based on your taste preference. 
***add another pinch of salt if needed. 

Nutrition

Serving: 1CupCalories: 17kcalCarbohydrates: 3gSodium: 22mgPotassium: 180mgSugar: 1gVitamin A: 100IUVitamin C: 6.6mgCalcium: 20mgIron: 0.2mg
Tried this recipe?Let us know how it was!

 

 

 

Hello! I AM GARIMA.

A Certified health coach,plant-based nutrition expert, and real-food enthusiast. READ MORE
300 350 TLC MEAL PREP COVER

6 Comments

Join the discussion and tell us your opinion.

  1. Looks really simple delish and cool. Thanks Garima. Do you recommend leaving the salad for a bit in the fridge before eating and will it leave any water?

    1. Amita, thanks so much for brining up this point. I normally don’t put it in refrigerator as you mentioned, cucumbers tend to sweat once mixed with salt. The flavors taste a bit diluted. When I make this salad, normally it is eaten after 5-10 minutes–the time it takes to bring everything to the table, etc. For lunchbox, I omit salt, which helps avoid spillage.

  2. Hi Garima
    I look forward to trying this quick, tasty looking salad! Thanks. Sharon

    1. Sharon, Thanks a lot! It would be great if you could share your experience.

  3. This was delicious! So fresh and summery! Another winner. Thanks Garima!!

    Terry

    1. Terry, Thanks so much for making the salad. I am glad you liked it. Best

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