5.0 from 3 votes
Cucumber Dill Salad
Cool and refreshing Cucumber Dill Salad is the perfect summer side dish!
Prep Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 86 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 cups sliced English cucumber (about 1 ½ cucumbers)
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon minced fresh chives
- ½ cup whole buttermilk, shaken
- 2 tablespoons mayonnaise
- 1 teaspoon sugar
- 2 teaspoons distilled white vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, combine cucumber, red onion, dill and chives.
- In a separate bowl, whisk together buttermilk, mayonnaise, sugar, vinegar, salt and pepper. Pour the dressing over the cucumber mixture and toss to combine.
- Cover and refrigerate for about 15-30 minutes or up to 4 hours.
Cup of Yum
Notes
- Swap out the mayonnaise for sour cream or plain Greek yogurt. The dressing will have a more tangy, slightly less salty flavor, but it will still be good.
- If available, include additional fresh herbs in the salad. Parsley, basil, thyme and oregano would all be delicious.
- For a more mild taste, omit the red onion and just use the fresh chives. You can also substitute with sweet Vidalia onion if you prefer.
- Include sliced radishes for extra color and a zesty bite.
- To feed a larger group, double all of the ingredients.
- Use a mandoline slicer to quickly cut the cucumbers into equal rounds. Make sure that you use the wider setting on the mandoline so that your cucumbers are not paper-thin. The thicker rounds stand up to the dressing and stay crisp for longer.
- Use whole buttermilk rather than low-fat buttermilk, since the whole buttermilk has a much thicker, richer texture and flavor. Be sure to shake the bottle well before using it, too!
- If time allows, let the cucumbers sit and marinate with the other ingredients for about 15-30 minutes before serving. Do not prepare the salad too far in advance, though. It's best when enjoyed within about 4 hours so that the cucumbers don't get soggy.
- Recipe adapted from Downhome Dinners magazine.
Nutrition Information
Serving
1/4 of the salad
Calories
86kcal
(4%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
223mg
(9%)
Potassium
197mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
164IU
(3%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 86
% Daily Value*
| Serving | 1/4 of the salad | |
| Calories | 86kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 223mg | 9% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.