Cucumber Dill Salad
Cool cucumbers and fresh dill in a creamy, tangy dressing—the perfect quick side.
Sodium note
This salad skips salted brines entirely, relying on vinegar and fresh dill for its classic tang.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh dill, chopped
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
Method
- 1
Place the sliced cucumbers and red onion in a colander and let sit 10 minutes to release excess water, then pat dry.
- 2
In a bowl, whisk together the yogurt, vinegar, dill, honey, and garlic powder.
- 3
Add the cucumbers and onion to the dressing and toss to coat.
- 4
Season with black pepper and chill for 10 minutes before serving for the best texture.
Nutrition (estimated, per serving)
- Calories
- 80
- Protein
- 4g
- Carbs
- 9g
- Fat
- 2g
- Sodium
- 30mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use apple cider vinegar in place of white wine vinegar.
- Swap dill for fresh mint for a different, refreshing twist.
- Try thinly sliced fennel in place of red onion for a milder bite.
Tips
- Draining the cucumbers first keeps the salad from getting watery.
- This salad pairs beautifully with grilled fish or chicken.
- For a vegan version, use plain unsweetened coconut yogurt in place of Greek yogurt.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
