Dill Cucumber Salad
This dill cucumber salad with yogurt dressing is a refreshing and healthy salad that combines the crispness of fresh cucumbers with the tanginess of creamy yogurt dressing. The salad is vegan, easy to make, and requires only a few simple ingredients.
Servings 4 servings
Calories 112kcal
Ingredients
- 1 English cucumber
- 4 tablespoons freshly chopped dill
- 1 cup unsweetened coconut or soy yogurt
- 2 tablespoons olive oil
- 1/2 tablespoon white wine vinegar
- 1 clove of garlic, minced
- salt, to taste
- black pepper, to taste
Instructions
- Thinly slice the cucumber.
- Place the sliced cucumbers in a colander and season them with salt. Let them sit for about 10 minutes while you prepare the rest of the ingredients. The salt will absorb some of the water from the cucumber, so it won't water down the dressing. Squeeze out the water with your hands.
- Finely chop the dill.
- Place all of the ingredients for the dressing in a large bowl.
- Stir until well combined.
- Add the sliced cucumber and stir. Serve immediately or store in the fridge for later.
Notes
- To thinly slice the cucumbers in no time, you could use a kitchen grater or a food processor like a Cuisinart.
- Make sure the vegan yogurt for the dressing is unsweetened. Even lightly sweetened yogurt will ruin the taste of this salad.
- Salting the cucumber slices and draining them is especially important when you want to make your cucumber salad ahead of time.
- Stored in an airtight container in the fridge, this salad will last 3-5 days.