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Lemon Dill Cucumber Salad

Lemon Dill Cucumber Salad

This quick and easy Lemon Dill Cucumber Salad offers a wonderfully satisfying dish that's incredibly versatile and the perfect antidote to a hot day.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 20 minutes
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced (about 4 cups)
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 pinch sugar optional
  • a few sprigs mint for garnish, optional

Method
 

  1. Wash and thinly slice your cucumbers. If your cucumbers have a tough or bitter skin, you can choose to peel them. For a milder onion flavor and to reduce sharpness, you can soak the thinly sliced red onion in cold water for about 10 minutes, then drain thoroughly.
    2 large cucumbers, 1/2 red onion
  2. In a medium-sized mixing bowl, combine the sliced cucumbers, sliced red onion, chopped fresh dill, and chopped fresh parsley. Gently toss these ingredients together to ensure they are evenly distributed.
    2 large cucumbers, 1/2 red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
  3. In a separate small bowl or a liquid measuring cup, whisk together the plain Greek yogurt (or sour cream), fresh lemon juice, olive oil, and Dijon mustard. Whisk until the dressing is smooth and well-emulsified.
    1/4 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard
  4. Add the salt and black pepper to the dressing. Taste the dressing and adjust seasonings if needed. If you prefer a touch of sweetness, a tiny pinch of sugar can be added here.
    1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pinch sugar
  5. Pour the prepared dressing over the cucumber and onion mixture in the large bowl.
    2 large cucumbers, 1/2 red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley, 1/4 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 pinch sugar
  6. Gently toss the salad to ensure all the vegetables are evenly coated with the creamy lemon dill dressing. Be careful not to overmix, as this can bruise the cucumbers.
  7. For the best flavor, cover the bowl and refrigerate the Lemon Dill Cucumber Salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully.
  8. Garnish with a few extra sprigs of fresh dill or mint if desired. Serve cold as a refreshing side dish.
    1/4 cup fresh dill, a few sprigs mint

Notes

This salad is best stored in an airtight container in the refrigerator and will stay fresh for approximately 2-3 days. It is not recommended to reheat or freeze this salad.