5.0 from 6 votes
Cucumber Dill Salad
Here’s a refreshing and vinegary summer recipe, Cucumber Dill Salad. It’s made with fresh dill, cucumbers and a vinegary dressing that requires absolutely no cooking. It’s the perfect summer side dish. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol and paleo diet.
Prep Time
1 hr 10 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 174 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 English cucumbers thinly sliced
- 1/2 large sweet onion thinly sliced
- 1/2 cup fresh dill finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
Instructions
- Combine thinly sliced cucumbers, sliced onions, and chopped dill in a bowl. Toss gently.
- In a small bowl, combine oil, vinegar, sugar and salt. Whisk thoroughly.
- Drizzle oil and vinegar mix over cucumber mixture and toss to mix completely
- Chill for an hour to blend flavors before serving.
Cup of Yum
Nutrition Information
Serving
1cup
Calories
174kcal
(9%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
593mg
(25%)
Potassium
324mg
(9%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
611IU
(12%)
Vitamin C
11mg
(12%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 174
% Daily Value*
| Serving | 1cup | |
| Calories | 174kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 593mg | 25% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.