Description
A refreshing salad featuring cucumbers, garlic, and lemon, perfect for summer days.
Ingredients
Scale
- 1 1/2 lbs Persian cocktail cucumbers
- 1/4 cup chopped fresh dill
- 4 to 6 large garlic cloves
- 1 1/2 tbsp lemon juice (freshly squeezed)
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 1/2 tsp sea salt
- Ground black pepper (to taste)
- 1 tsp white granulated sugar
- Tomatoes, avocado, red bell pepper, red onion (add to taste)
Instructions
- Wash and pat dry the cucumbers. Cut off the ends of each cucumber, then chop them into ½-inch chunks. Drop the cucumbers into a large mixing bowl.
- If desired, add additional ingredients such as tomatoes, avocado, red onion, or bell pepper.
- Next, finely chop the fresh dill and add it to the bowl.
- Use a microplane to zest the garlic into the cucumbers, or use a garlic press to press the cloves.
- Squeeze the lemon juice over the cucumbers, then add the white wine vinegar and olive oil. Season the salad with sea salt, ground black pepper, and sugar.
- Use a spoon to toss everything together.
- Allow the salad to stand at room temperature for 15 to 20 minutes, then serve and enjoy.
- Combine the cucumbers and fresh dill in a bowl and mix the remaining ingredients in a small bowl if making ahead.
- Store any salad leftovers in the refrigerator.
Notes
For extra crunch, use a sharp knife to chop cucumbers. Adjust garlic according to preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, garlic salad, summer salad, refreshing side dish