Ingredients
Scale
- 3 large fresh cucumbers, thinly sliced
- 1/2 cup mayonnaise or Greek yogurt for a healthier option
- 2 tablespoons fresh dill, chopped
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or agave syrup (optional, for sweetness)
- Salt and freshly ground black pepper to taste
- 1 small red onion, thinly sliced (optional but recommended)
Instructions
- Start by washing and thinly slicing the cucumbers. Using a mandoline slicer can help achieve uniform slices for an appealing presentation.
- In a mixing bowl, whisk together mayonnaise or Greek yogurt, chopped dill, vinegar or lemon juice, honey (if using), salt, and pepper until smooth and well combined.
- Gently toss the sliced cucumbers and red onions (if using) in the dressing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
Notes
- For extra flavor, add chopped fresh herbs or a dash of paprika.
- Store leftovers in an airtight container in the refrigerator, best enjoyed within 1-2 days.
- Avoid adding dressing too far in advance to keep cucumbers crisp and fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
