Dill and Cucumber Salad
Servings: 4 servings
Calories: 123kcal
Toss cucumber slices with fresh dill fronds in a seasoned vinegar and lemon juice dressing to make this Dill and Cucumber Salad. It's light and refreshing with just the right amount of brightness and zing. Garnish with thinly sliced hot chilies for colour and heat.
Print Recipe
Ingredients
- 2 English cucumbers, thinly sliced
- 1/4 cup fresh dill fronds
- 2 tablespoons chives, thinly sliced
- 3 tablespoons rice vinegar
- 3 tablespoons avocado oil
- 3 tablespoons lemon juice, freshly squeezed
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 fresh chilies, thinly sliced, for garnish (optional)
Instructions
- Measure the vinegar, avocado oil, lemon juice, and garlic powder, salt, and ground black pepper into a large mixing bowl. Whisk to combine.
- Transfer the cucumbers to the mixing bowl along with the dill and chives and toss well to combine and coat with the dressing.
- Plate and garnish with chilies, if using.
Nutrition
Calories: 123kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 264mg | Fiber: 1g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg