Healthy Cucumber Dill Salad
Each spring/summer I receive lots of love for my easy Mediterranean cucumber bites, and this year I knew I was ready to try out some new fun ways to make cucumbers. I've had plenty of variations of cucumber salad, but this one is by far my favorite. Instead of sour cream, we are swapping that out for a healthy alternative - Greek yogurt! This recipe is about as easy as they come: simply add all your ingredients to a jar, shake, and pour! This makes it great for travel (AKA perfect for your work lunches or a quick make-ahead for a summer BBQ).
Servings: 1 -4 servings*
Calories: 100kcal
Ingredients
- 1 large cucumber, rinsed and thinly sliced (can also use mini Persian cucumbers)
- 1/3 cup finely diced red onion
- 1/2 lemon juiced
- 1/3 cup plain Greek yogurt (can use a df version like Kite Hill)
- 1 tbsp diced fresh dill or 1 tsp dried dill
- 1 tsp maple syrup
- 1 tsp dijon mustard
- ~1/4 tsp salt
- few grinds of fresh black pepper
Optional toppings
- drizzle of extra virgin olive oil
- sprinkle of hemp seeds
Instructions
- In a jar combine all your ingredients. Cover tightly and shake well until fully combined.
- Chill or pour in a bowl. Finish off with a drizzle of extra virgin olive oil and/or hemp seeds. Enjoy!
Notes
For the servings above I wrote 1-4. This is because this recipe can be a delicious make-ahead lunch in a jar (feel free to add some protein if you'd like). It's also great for a summer side dish that could serve about 4.
Other ideas
- You can use other cucumbers like English or Persian.
Nutrition
Calories: 100kcal | Carbohydrates: 14g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 668mg | Potassium: 568mg | Fiber: 3g | Sugar: 8g | Vitamin A: 241IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 1mg