Cucumber Dill Salad Recipe

This Cucumber Dill Salad Recipe just became my new favorite!

We packed up and moved to Sacramento a few weeks for my husband’s job. We knew this move was coming for a while now, even before we were married, but we still didn’t seem to be as prepared as we’d hoped.

The kitchen is usually the first thing I unpack after a move, but with in-laws in town to help us and a brand new puppy we just didn’t get around to the kitchen for a few days.

Which as you can probably guess, means we ate a ton of fast food and honestly I couldn’t tell you one day that week that I sat down and actually ate a vegetable.

It definitely caught up to me and I was feeling so sluggish.

We stopped by a farmers market and I picked up a few delicious fresh veggies that I couldn’t wait to prepare.

My husband has talked about a dill pickle cucumber salad that one of his sisters used to always make forever with pasta and fresh dill. It sounded SO good and I knew I wanted to try to make my own.

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Ingredients for this Cucumber Dill Salad:

• 4 cucumbers (peeled)
• 1/2 cup plain Greek yogurt
• 2 Tablespoons chopped dill
• 1/2 red onion (minced)
• 2 teaspoons garlic salt
• 2 lemons (juiced)

We left out the pasta in ours, just because we were serving it with our 20 Minute Skillet Lasagna that already included pasta.

But if you wanted to throw in some bowtie pasta, this salad definitely has enough liquid to coat the noodles.

This can easily be doubled or even tripled for a summer BBQ. We went with Greek Yogurt to save on calories, but sour cream and mayonnaise could also be substituted in.

We’d recommend sticking with the fresh dill and chopped red onions.

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Cucumber Dill Salad Recipe

5 from 1 vote

This Cucumber Dill Salad is so easy to make, and so refreshing. It only requires a few simple ingredients and make she perfect light summer side dish.

ServingServing: 6

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

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Ingredients

• ▢ 4 cucumbers, peeled
• ▢ ½ cup plain greek yogurt
• ▢ 2 Tablespoons chopped dill
• ▢ ½ red onion, minced
• ▢ 2 teaspoons garlic salt
• ▢ 2 lemons, juiced

Equipment

• Peeler
• Mixing Bowl

Instructions

1. Peel and chop cucumbers in slices and then in half; set aside.
2. In a bowl, whisk together yogurt, dill, minced onion, garlic salt, and lemon juice.
3. Fold in cucumbers.
4. Refrigerate until ready to serve.

Notes

• If you’re wanting to make this a more hearty salad you can add bow tie pasta!

Nutrition

Calories: 52 kcal · Carbohydrates: 9 g · Protein: 4 g · Fat: 1 g · Saturated Fat: 1 g · Cholesterol: 1 mg · Sodium: 788 mg · Potassium: 336 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 173 IU · Vitamin C: 26 mg · Calcium: 62 mg · Iron: 1 mg

Cuisine: American

Course: Salad

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.