Cucumber And Dill Salad
A refreshing cucumber and dill salad featuring creamy nonfat yogurt, perfect for light lunches or as a side dish at summer gatherings. Cool, tangy, and herbaceous.
Ingredients
Instructions
- In a large mixing bowl, combine yogurt, lemon juice, dill, and honey.
- Chill the mixture for 15 minutes.
- Just before serving, peel and seed the cucumbers.
- Slice the cucumbers thinly, then gently fold into the yogurt mixture.
- Divide mixed greens among four salad plates.
- Top each with the cucumber and yogurt mixture.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of nonfat yogurt. Fresh dill is key for flavor, but you can substitute with dried dill if fresh is unavailable, using about one-third the amount. If you want a bit of crunch, add chopped nuts like walnuts or almonds. This salad pairs beautifully with Marinated Mozzarella for a refreshing meal.
Serving Suggestions
Serve this salad chilled, perfect for a light lunch or as a side dish at a summer barbecue. Pair it with grilled chicken or fish for a balanced meal. It also complements Mediterranean recipes beautifully, making it a versatile addition to any spread. Garnish with extra dill for an appealing presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water, so stir gently before serving again. Avoid freezing the salad, as the yogurt and cucumbers will change texture. If reheating, use low heat to prevent curdling.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber And Dill Salad contains roughly 54 calories, with 3g protein, 10g carbohydrates, and 1g fat. It is an excellent source of vitamin C (71% of the Daily Value), vitamin A (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the yogurt mixture a day in advance and store it in the refrigerator. However, it's best to add the cucumbers just before serving to maintain their crunchiness and prevent them from becoming soggy.
What can I use instead of cucumbers?
If you don't have cucumbers on hand, you can substitute with zucchini or even diced bell peppers for a crunchy texture. Just remember that the flavor will vary, so adjust the seasoning if needed.
Is this salad suitable for a vegan diet?
To make this salad vegan, substitute the nonfat yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Replace honey with maple syrup or agave nectar to keep it vegan-friendly while maintaining sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).