Cucumber and dill pairings are made in Haven. The combination works every time in every recipe—soup, salad, sandwich, and pickles. Add this quick cucumber-dill salad as a side, which takes less than 10 minutes to prepare.
This quick and simple recipe speaks volumes about Traffic Light Cook's cooking philosophy, i.e., simple meal preparation is sustainable. But simple and quick meals prepared with fresh, whole-food ingredients by no means equate to "lacking in taste." This quick cucumber and dill salad offers a flavor burst that will linger on your taste buds for a while. Here is how to make it:
You need just four ingredients--fresh cucumbers (preferably organic), fresh dill, lemon, and a pinch of salt. As with any salad, fresh ingredients ensure a better-tasting salad.
I often use a mandoline to slice the cucumber evenly, but you can easily slice it with a knife. It is important to consider whether you would like to peel the cucumber. If using an organic cucumber, I usually don't peel it. Cucumber peel is a rich source of vitamin K. But if the cucumber skin is harder in texture than the flesh, then you should definitely peel it. Try a slice with peel to test before slicing the whole cucumber.
Chop the fresh dill and sprinkle it over the cucumbers, along with fresh lemon juice and a pinch of salt. Mix well with flat spoons or salad-mixing paddles.
A reader asked a great question (see comments): Should this salad be refrigerated before eating? Many types of salads, dips, and savory spreads taste better after they are left on their own, either at room temperature or in the refrigerator, for better mixing of flavors. But, I personally don't like to refrigerate this particular salad, as cucumbers, once mixed with salt, tend to sweat a LOT and dilute the refreshing flavor of dill and lemon. If you plan to pack it in a lunch box, omit salt and add lemon and dill. It still tastes pretty good.
I often make this salad during summer when cucumbers are part of almost every CSA pickup. It makes a great side with bean/lentil soup and bread, especially on days when I am not feeling up to cooking veggies. Enjoy!
If you have some leftover dill, you can also make this yummy
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Quick Cucumber-Dill Salad
Ingredients
- 2 cups (266 g) cucumber* (preferably organic, thinly sliced)
- 2 tsp fresh dill** (finely minced)
- 2 tsp (10mL) lemon juice (freshly squeezed)
- 1 pinch (.36g) of salt***
Instructions
- Wash the cucumber(s) well under running water. If using organic cucumber, you don't need to peel it unless the peel is hard in texture.
- Use a mandoline to evenly slice the cucumber. Alternatively, you can also cut in thin slices with a knife. Add the sliced cucumber to a bowl.
- Wash and finely mince the fresh dill. Spread it over the cucumber along with lemon juice and a pinch of salt. Mix well with two flat spoons or clean hands. Enjoy!
Looks really simple delish and cool. Thanks Garima. Do you recommend leaving the salad for a bit in the fridge before eating and will it leave any water?
Amita, thanks so much for brining up this point. I normally don't put it in refrigerator as you mentioned, cucumbers tend to sweat once mixed with salt. The flavors taste a bit diluted. When I make this salad, normally it is eaten after 5-10 minutes--the time it takes to bring everything to the table, etc. For lunchbox, I omit salt, which helps avoid spillage.
Hi Garima
I look forward to trying this quick, tasty looking salad! Thanks. Sharon
Sharon, Thanks a lot! It would be great if you could share your experience.
This was delicious! So fresh and summery! Another winner. Thanks Garima!!
Terry
Terry, Thanks so much for making the salad. I am glad you liked it. Best