Ingredients
Scale
- 2 large garden cucumbers, thinly sliced
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice or vinegar
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper to taste
- 2 teaspoons honey or sugar (optional)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Slice them thinly using a sharp knife or mandoline for uniform slices. Place in a large mixing bowl.
- Mix the Dressing: In a small bowl, combine mayonnaise or Greek yogurt, fresh dill, lemon juice, minced garlic (if using), salt, pepper, and honey or sugar. Whisk until smooth.
- Toss and Serve: Pour the dressing over the sliced cucumbers and toss gently until evenly coated. Let sit for a few minutes to meld flavors, or serve immediately. Garnish with extra dill or paprika if desired.
Notes
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- If cucumbers release excess liquid, lightly drain before serving.
- Customize with additional herbs, red onion slices, or feta cheese for added flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal Kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg